Veal Bocconcini With Porcini and Rosemary
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 35.43 g dried porcini mushrooms, rinsed
- 354.88 ml warm water
- 793.78 g boneless veal shoulder, cut into 1-inch cubes
- 44.37 ml all-purpose flour
- 59.14 ml extra virgin olive oil
- 236.59 ml dry white wine
- 118.29 ml heavy cream
- 118.29 ml whole milk
- 8 soft dried tomatoes, cut crosswise into 1/8-inch-thick slices (not packed in oil)
- 2 inch Thai chiles, halved crosswise
- 2 fresh rosemary sprigs
- 3.69 ml salt
directions
- Soak porcini in warm water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and cut into 1/2-inch pieces. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into another small bowl.
- Pat veal dry. Toss one fourth of veal in flour.
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then shake off excess flour and brown veal, turning, until golden brown, about 3 minutes.
- Transfer with a slotted spoon to a bowl. Coat and brown remaining veal in 3 batches in same manner.
- Add wine to pot and deglaze by boiling, stirring and scraping up brown bits, 1 minute.
- Stir in veal with any juices accumulated in bowl, porcini and soaking liquid, cream, milk, tomatoes, chile, and rosemary sprigs and simmer, partially covered, stirring occasionally, until veal is very tender, about 1 1/4 hours.
- Discard rosemary sprigs and chile, then stir in salt.
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Reviews
-
This was an excellent veal dish that both my husband and I loved! This is remarkable in that DH said that this is the first veal recipe that we have made that he actually really liked and would have again. I only had a pound of cubed veal, so I halved the recipe with perfect results. We served the veal over mashed potatoes which I mashed with porcini flavored olive oil that I had bought at a specialty shop called Fustini's in Traverse City, MI. This was the perfect way to enjoy the sauce. Other than halving the proportions, I made no modifications. This is going straight into my keeper file. Thanks!
RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points