Ingredients for 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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How to Make 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
5g
