Veal Bocconcini With Porcini And Rosemary Recipe

Name: Veal Bocconcini With Porcini And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 ounces dried porcini mushrooms, rinsed; 1 1/2 cups warm water; 1 3/4 lbs boneless veal shoulder, cut into 1-inch cubes; 3 tablespoons all-purpose flour; 1/4 cup extra virgin olive oil; 1 cup dry white wine; 1/2 cup heavy cream; 1/2 cup whole milk; 8 soft dried tomatoes, cut crosswise into 1/8-inch-thick slices (not packed in oil); 1 (1 1/2 inch) Thai chiles, halved crosswise; 2 fresh rosemary sprigs; 3/4 teaspoon salt

Servings: persons

1 1/4 ounces dried porcini mushrooms, rinsed
1 1/2 cups warm water
1 3/4 lbs boneless veal shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
1/4 cup extra virgin olive oil
1 cup dry white wine
1/2 cup heavy cream
1/2 cup whole milk
8 soft dried tomatoes, cut crosswise into 1/8-inch-thick slices (not packed in oil)
1 (1 1/2 inch) Thai chiles, halved crosswise
2 fresh rosemary sprigs
3/4 teaspoon salt

1
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.
2
Pat veal dry. Toss one fourth of veal in flour.
3
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.
4
Transfer with a slotted spoon to a bowl. Coat and brown remaining veal in 3 batches in same manner.
5
Add wine to pot and deglaze by boiling, stirring and scraping up brown bits, 1 minute.
6
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.
7
Discard rosemary sprigs and chile, then stir in salt.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 ounces dried porcini mushrooms, rinsed, 1 1/2 cups warm water, 1 3/4 lbs boneless veal shoulder, cut into 1-inch cubes, 3 tablespoons all-purpose flour, and more.

Yes, Veal Bocconcini With Porcini And Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Bocconcini With Porcini And Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions