Veal Boscaiola Recipes

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SEASONAL MUSHROOM "BOSCAIOLA" POLENTA, TRUFFLES AND BACON

Provided by Scott Conant

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 16



Seasonal Mushroom

Steps:

  • For the polenta: Combine the cream, milk and salt in a medium saucepan. Turn the heat to medium-low and slowly bring to a boil, making sure to whisk often so that the milk doesn't scorch. Slowly whisk in the polenta, making sure to whisk out any lumps. Turn the temperature to low and cook, stirring every few minutes, until the mixture is smooth and silky, 45 minutes to 1 hour. Remove from the heat and whisk in the cheese and butter.
  • For the mushrooms: Preheat the oven to 400 degrees F.
  • Spread out the mushrooms on a sheet pan. Drizzle with olive oil to lightly coat. Toss and spread out in an even layer. Roast until browned around the edges, about 25 minutes.
  • Meanwhile, add the bacon lardons to a large saute pan. Turn the heat to medium and cook until the bacon is crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate.
  • Add olive oil to the pan if needed to lightly coat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms and toss to combine until starting to brown. Add the veal demi-glace or stock to deglaze the pan (if using demi, add 1/2 cup water and stir to combine). Add the thyme and stir, then reduce by three-quarters, about 10 minutes. Add the bacon and mix to combine. Taste and season with salt as needed.
  • Add the polenta to a wide shallow bowl or platter and add the mushrooms to the center. Garnish with chives, shaved Parmesan and truffles, if using. Serve!

1 1/4 quarts heavy cream
1 1/4 quarts whole milk
1 1/4 tablespoons kosher salt
8 ounces polenta
3/4 cup grated Grana Padano
1/4 pound (1 stick) unsalted butter
1 cup mixed wild mushrooms, cleaned
Olive oil, for drizzling
6 slices bacon, cut into lardons
1/2 shallot, thinly sliced
1 tablespoon veal demi-glace or 3/4 cup veal stock
1 sprig fresh thyme, leaves picked
Kosher salt
1/2 bunch fresh chives, chopped
6 ounces Parmesan, shaved
1/4 cup sliced truffles, optional

BEEF OR VEAL ALLA PIZZAIOLA

This is a flavorful recipe for less tender cuts of beef or veal. I usually prepare this dish using beef chuck steak, beef round steak or veal chops. This can be cooked either on top of the stove or in the oven.

Provided by Dee514

Categories     Veal

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11



Beef or Veal alla Pizzaiola image

Steps:

  • Coat the bottom of a large pan with olive oil.
  • Using your hands, crush the canned tomatoes and add about half of them to the bottom of the pan.
  • Add half of the salt, pepper, garlic, parsley, oregano and onions to the pan (only add the mushrooms to the top layer).
  • Place the meat on top of this mixture.
  • Cover the meat with remaining crushed tomatoes, salt, pepper, garlic, parsley, oregano, mushrooms and onions.
  • Cover pan tightly and cook over a low flame for about 1 1/2 to 2 hours (until meat is tender).
  • Add the green peppers to the pan for the last 15 minutes of cooking time.
  • To prepare this in the oven instead of stove top, use a shallow roasting pan, (follow above directions), cover pan tightly and bake at 325°-350°F for 1 1/2 to 2 hours (until meat is tender).
  • Serve with potatoes or rice and a green salad.

2 lbs beef round steak or 2 lbs veal chops, cut 1 1/2 inches thick
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, chopped
1 tablespoon chopped fresh Italian parsley, leaves only (the flat kind)
1 -2 teaspoon oregano
1 small onion, sliced (optional)
1/2-1 cup fresh small white button mushrooms (optional)
1/2-1 green pepper, seeded and cut into chunks (optional)
1 (20 ounce) can Italian plum tomatoes, unseasoned

QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)

I'm posting the original recipe, but will mention here, the changes I made, since I think that both are equally delicious. I subbed tortellini (any kind, though I used beef) for the .... well, actually, the recipe says, any pasta, though it recommends spaghetti. Tortellini worked well! And I subbed chorizo sausage for the bacon, since I had a lonely half a sausage in the freezer (about 100g). I sliced it thinly. I did use the mushrooms. And I added garlic. And I added fresh peas, lightly steamed, again, because I had them. I added them to the sauce in the last five minutes. Very versatile recipe!! Quick, easy, rich and delicious, mmmm! for pasta lovers everywhere! from Kitchen Classics : The Italian Kitchen

Provided by Karen Elizabeth

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7



Quick and Creamy Boscaiola Pasta (Bacon and Mushroom) image

Steps:

  • Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
  • While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
  • Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
  • Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
  • Stir the spring onion through the mixture.
  • Pour the sauce over the pasta, and toss to combine.
  • Serve sprinkled with the parsley.

Nutrition Facts : Calories 1024.4, Fat 60.1, SaturatedFat 33.5, Cholesterol 185.1, Sodium 165.2, Carbohydrate 99.9, Fiber 4.6, Sugar 4.4, Protein 22.4

500 g pasta, your preference
1 tablespoon olive oil
6 slices bacon, chopped
200 g button mushrooms, sliced
625 ml cream
2 scallions, sliced
1 tablespoon freshly chopped parsley

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