Veal Bocconcini With Porcini And Rosemary Recette

Indulge in this incredibly rich and flavorful Veal Bocconcini stew, a comforting masterpiece featuring earthy porcini mushrooms and fragrant rosemary. Tender veal, slow-simmered to perfection in a creamy sauce, will have you reaching for crusty bread to soak up every last drop of delicious gravy. Adapted from a Gourmet Magazine recipe, this dish is easily customizable – try adding Italian hot peppers or jalapeños for a spicy kick! Perfect for a cozy weeknight dinner or a special occasion.

Préparation 30 min

Cuisson 140 min

Calories 608.1 kcal

Protéines 84g

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Veal Bocconcini With Porcini And Rosemary

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Veal Bocconcini With Porcini And Rosemary

Dried Porcini Mushrooms
Warm Water
Veal Shoulder
All Purpose Flour
Extra Virgin Olive Oil
Dry White Wine
Heavy Cream
Whole Milk
Dried Tomatoes
Thai Chiles
2 sprigs fresh rosemary
Salt to taste

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Comment préparer Veal Bocconcini With Porcini And Rosemary

Soak 1 ounce dried porcini mushrooms in 1 cup warm water in a small bowl until softened, about 20 minutes.
Remove porcini, reserving soaking liquid. Squeeze excess liquid from mushrooms back into the bowl. Rinse porcini and slice into 1/2-inch pieces.
Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter into a separate small bowl.
Pat 1.5 lbs veal cutlets dry with paper towels. Cut into 1-inch cubes (bocconcini).
Toss 1/4 of the veal in 1/4 cup all-purpose flour.
Heat 2 tablespoons olive oil in a 4- to 5-quart heavy-bottomed pot over moderately high heat until hot but not smoking. Add floured veal, shaking off excess flour. Brown on all sides until golden brown, about 3 minutes per batch. Transfer to a bowl.
Repeat steps 5 and 6 with the remaining veal in 3 batches.
Add 1/2 cup dry white wine to the pot and deglaze, scraping up brown bits from the bottom, for 1 minute.
Return browned veal and accumulated juices to the pot. Add the porcini mushrooms, reserved porcini soaking liquid, 1/2 cup heavy cream, 1/4 cup milk, 1 (14.5 ounce) can diced tomatoes (undrained), 1-2 Thai chiles (or substitute with Italian hot peppers or jalapeños, to taste), and 2 sprigs fresh rosemary.
Bring to a simmer, partially cover, and cook, stirring occasionally, until the veal is very tender, about 1 hour and 15 minutes.
Remove rosemary sprigs and chiles. Season generously with salt to taste.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

22g

Fat

69g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Mushroom Recipes European Italian Mediterranean Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beef European Italian Dietary One Dish Meal Veal Meat 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Veal Bocconcini With Porcini And Rosemary ?

Veal Bocconcini With Porcini And Rosemary prend environ 170 minutes du début à la fin — environ 30 minutes de préparation et 140 minutes de cuisson.

Combien de calories contient Veal Bocconcini With Porcini And Rosemary ?

Veal Bocconcini With Porcini And Rosemary contient environ 608.1 calories par portion, avec environ 84 g de protéines, 5 g de glucides et 56 g de lipides.

De quels ingrédients ai-je besoin pour Veal Bocconcini With Porcini And Rosemary ?

Les principaux ingrédients de Veal Bocconcini With Porcini And Rosemary sont Dried Porcini Mushrooms, Warm Water, Veal Shoulder, All Purpose Flour, Extra Virgin Olive Oil, Dry White Wine. Consultez la liste complète avec les quantités ci-dessus.