PORCINI ROASTED VEAL SHOULDER
Steps:
- Preheat oven to 375 degrees. Tie the veal shoulder up into a nice round roast. In a blender, combine porcinis, and blend until you have a powder. Add garlic, rosemary, thyme, salt and pepper and blend again. Drizzle veal with olive oil then rub all over with powder.
- Brown veal roast in a heavy-based skillet over high heat all over - about 2 minutes per side. Using tongs, transfer to the rack of a preheated oven (have a tray below to catch any drippings) and roast for about 2 hours - internal temp should read 125-130 degrees F.
- Pre-heat oven to 350 degrees F.
- Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.
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.
DELICIOUS VEAL AND PORK BOLOGNESE SAUCE
This sauce must be cooked for 2 hours or even more is even better! the first hour covered then the last uncovered. If possible prepare this sauce one day in advance and refrigerated, it will increase the flavor. This is a very hearty sauce, you can also add in a can or plum tomatoes, chopped and drained if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large heavy-bottomed pot over medium heat.
- Add in the diced bacon and saute until beginning to brown (about 5 minutes).
- Add in the onion, celery, carrot, garlic, thyme, basil, dryed pepper flakes and bay leaves; saute for about 5-6 minutes.
- Add in tomato paste; cook stiring with a wooden spoon for 2 minutes.
- Then add in the ground veal and pork; cook until cooked through and well browned (about 12 minutes, the meat should be BROWNED well!).
- Add in the wine then simmer for about 8 minutes uncovered.
- Add in the broth and crushed tomatoes; reduce heat to low, cover and simmer for 1 hour, stirring often with a wooden spoon.
- Uncover and season with salt and pepper; simmer for another hour or more (uncovered).
- If you prefer a creamy sauce, add in about 1/4 cup whipping cream towards the end of cooking.
- Serve over cooked pasta and top with parmesan cheese.
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
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