VEAL BOCCONCINI WITH PORCINI AND ROSEMARY
Very rich flavorful comforting stew. You'll want some nice crusty bread to soak in the 'gravy' that gets made in this dish. You could probably modify this for a crock pot as well, though I haven't tried. The bocconcini here doesn't refer to the little mozzarella balls, it refers to the bite sized pieces of veal. I got this recipe from Gourmet Magazine March 2003 issue. (p.s you can also sub Italian Hot peppers or jalapeno's for the Thai chiles... they're quite hot!)
Provided by CHRISSYG
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 608.1, Fat 36.6, SaturatedFat 13.8, Cholesterol 206.5, Sodium 714.3, Carbohydrate 16.9, Fiber 1.7, Sugar 5.7, Protein 42
VEAL, PORK AND PORCINI BOLOGNESE SAUCE
Provided by Michael Chiarello : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
- Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
- Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.
- Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.
- Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
- Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
VEAL BOCCONCINI WITH PORCINI AND ROSEMARY
Categories Milk/Cream Mushroom Tomato Braise Rosemary Veal White Wine Winter Gourmet
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 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.
PAN SEARED VEAL CHOP WITH ROSEMARY
Steps:
- Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
VEAL SHANKS WITH PORCINI
Number Of Ingredients 14
Steps:
- 1 Place the mushrooms in a bowl with 1 cup warm water. Let stand 30 minutes. Lift the mushrooms out of the liquid and rinse them well under running water, paying special attention to the base of the stems where soil collects. Drain and chop fine. Strain the mushroom liquid through a paper coffee filter into a bowl. Reserve the liquid. 2 In a Dutch oven large enough to hold the veal shanks side by side, or another deep, heavy pot with a tight-fitting lid, heat the olive oil with the butter over medium heat. Add the veal and cook, turning the shanks occasionally, until browned, about 20 minutes. Sprinkle with salt and pepper. 3 Scatter the mushrooms, carrots, celery, onion, and garlic around the shanks and cook until the vegetables are tender, about 10 minutes. Add the white wine and let simmer for 1 minute. Stir in the tomato paste, mushroom liquid, and herbs. Bring to a simmer and cook over low heat, turning the meat occasionally, until it is very tender and comes away from the bone when tested with a fork, about 2 hours. (Add a little water if the liquid evaporates too quickly.) 4 Transfer the meat to a platter and cover to keep warm. Tip the pot and skim the fat from the juices. Discard the herbs. Boil the juices until slightly thickened. 5 Remove the strings from the veal shanks. Holding each shank by the bone, carve the meat lengthwise. Arrange the slices on a platter and spoon the juices over all. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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