Vitello contadina
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Vitello contadina
  Italian    New York  
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19032. Report a problem with this recipe.
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      Title: Vitello contadina
 Categories: Roasts, Italian, Masterchefs, New york, Cd
      Yield: 6 Servings
 
  3 1/2 lb Veal, top round, trimmed
           -- ( in one piece )
      2 sm Rosemary, sprigs OR
    3/4 ts Rosemary, dried
      8 oz Pancetta (Italian bacon)
           -- (unsmoked) OR
      8 oz Bacon
      2 tb Parsley, chopped
      2 ea Bay leaves
           Nutmeg, grated
           Pepper, coarsely ground
      1 oz Mushrooms, Porcini, dried
           -- soaked in hot water for
           -- 30 minutes, reserve the
           -- soaking liquid
      6 tb Butter, unsalted
      3 md Garlic, cloves, peeled
           Salt
    1/2 c  Wine, white, dry
    1/2 c  Vermouth
    1/3 c  Almonds, coarsely ground
 
       Make a deep incision down the center of the veal, being careful
  not to cut all the way through; gently open it out flat as you would
  a book. Trim off and reserve any irregular pieces of meat along the
  edges, leaving a neat, compact shape.
  
       Place rosemary along the center of the meat.  Top the meat with
  half of the pancetta, overlapping the slices.  Sprinkle with parsley
  and top with remaining pancetta, bay leaves, nutmeg and pepper.
  
       Drain the porcini mushrooms, reserving and straining the liquid.
  Rinse the porcini in cool water, drain again, chop coarsely and place
  on the top of the meat.
  
       Top with any reserved meat trimmings.  Close up meat compactly
  and tie with kitchen twine, going once around lengthwise and several
  times around crosswise.  Pat dry.
  
       Melt the butter in a deep casserole over medium heat.  Add
  garlic and cook until golden, about 6 minutes, then discard the
  garlic.  Add the stuffed roast, season with salt, and cook until
  lightly golden on all sides, 15 to 20 minutes.
  
       Add wine and vermouth, basting the meat.  Cover the casserole,
  lower heat to medium low and cook, turning and basting occasionally,
  for 15 minutes.
  
       Stir in the almonds and 1/2 cup of reserved mushroom-soaking
  liquid. Cook, turning and basting occasionally, until tender, about
  15 to 20 minutes longer.
  
       Transfer the meat to carving board and let it stand for 10
  minutes or longer.
  
       Boil the sauce until lightly reduced.  Cut the roast into
  1/2-inch-thick slices; if necessary, reheat the slices in the
  casserole. Spoon sauce over and serve.
  




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Recipe ID 19032 (Apr 03, 2005)

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