Chard and Mushroom-Stuffed Breast of Veal
Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.
Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.
- kosher salt
- 2 tablespoons olive oil
- freshly ground black pepper
- 3 tablespoons olive oil
- 1 teaspoon ground cardamom
- 2 cups dry white wine
- 2 teaspoons chopped fresh sage
- 2 cups chopped onions
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 cup finely grated parmesan
- 2 cups finely chopped carrots
- 1 cup (or more) low-salt chicken broth
- 6 garlic cloves, chopped
- Carbohydrate 35 g(12%)
- Cholesterol 251 mg(84%)
- Fat 57 g(87%)
- Fiber 8 g(32%)
- Protein 63 g(127%)
- Saturated Fat 21 g(105%)
- Sodium 1569 mg(65%)
- Calories 938
Step-by-step
- Place dried porcini in a 2-cup measuring cup. Add boiling water to cover. Let soak for 30 minutes.
- Using a slotted spoon, transfer mushrooms to a work surface. Reserve soaking liquid. Chop mushrooms; reserve.
- Cook the chard in a large pot of boiling salted water for 5 minutes. Transfer to a large bowl of ice water to cool. Drain; squeeze out liquid.
- Heat oil in a large skillet over medium heat. Add leeks, onions, garlic, and a pinch each of salt and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add chopped crimini mushrooms, sage, and half of chopped porcini. Cook, uncovered and stirring occasionally, until crimini are soft, about 5 minutes.
- Place bread cubes in a large bowl. Add mushroom mixture with any liquid from pan and chard; stir to combine. Stir in Parmesan; season with salt and pepper. Cover and chill stuffing, remaining porcini, and soaking liquid. Add eggs and mix well to moisten bread, adding some of reserved porcini soaking liquid to moisten if necessary (leave any sediment behind).
- Preheat oven to 325°F. Combine 6 teaspoons paprika, 2 tablespoons salt, 4 teaspoons sage, 4 teaspoons pepper, and cardamom in a small bowl. Place veal breasts on a work surface and pound thickest part of veal with a meat mallet into even thickness. Rub spice mix all over.
- Spread 1 1/2 cups stuffing over each, leaving a 1" border on all sides. (Place remaining stuffing in a small baking dish; bake with veal during last 30 minutes of roasting).
- Roll veal into cylinders and tie crosswise with kitchen twine at 1" intervals.
- Heat oil in a heavy pot large enough to hold both veal breasts over medium-high heat. Add veal to pot and cook until browned on all sides, 5-7 minutes. Transfer veal to a large plate.
- Add remaining reserved porcini from stuffing, leeks, carrots, celery, and onion to pot. Add remaining 2 teaspoons paprika and 1 teaspoon sage; season with salt and pepper and stir to coat. Add wine, broth, and any remaining porcini soaking liquid. Boil for 2 minutes. Add veal. (Liquid should come halfway up sides of veal; add more broth if necessary).
- Cover, transfer to oven, and cook, basting and rotating veal every hour, until very tender, 2 1/2-3 hours, depending on thickness of veal. Transfer veal breasts to a carving board; tent loosely with foil.
- Meanwhile, spoon fat from surface of sauce. Strain sauce into a saucepan. Transfer vegetables to a blender; puree until smooth, adding some sauce as necessary. Add 2 cups pureed vegetables to sauce in pan. Simmer over medium-high heat until reduced to 4 cups, 8-10 minutes. Season to taste with salt and pepper. Set aside 3 cups for veal and reserve the remaining 1 cup sauce for another use.
- Slice veal into 3/4"-1"-thick slices and serve with sauce.
A Culinary Adventure: Chard and Mushroom-Stuffed Veal
This isn't just a recipe; it's a journey. A journey that starts with the humble veal breast, a cut of meat often overlooked, and transforms it into a masterpiece. The aroma alone—the earthy mushrooms, the slightly bitter chard, the fragrant herbs—will transport you to a rustic Italian kitchen, filled with warmth and the comforting sounds of simmering sauce. The secret? It's all in the stuffing.
The Magic of the Stuffing: Imagine a symphony of flavors. The earthy porcini mushrooms, their deep, rich flavor enhanced by the tender crimini. The slightly bitter chard, adding a delightful complexity that balances the richness of the meat. The sweetness of the onions and carrots, the subtle garlic, all bound together with the nutty Parmesan and a touch of fresh sage. This isn't just a filling; it's an experience. It's the heart of this dish, the element that elevates the simple veal breast to something extraordinary. And the best part? You can prepare it a day ahead, allowing for a more relaxed cooking experience.
The Veal: A Story of Transformation: The veal breast itself undergoes a delightful transformation. First, it's carefully pounded to ensure even cooking, then generously seasoned with a vibrant blend of paprika, sage, and pepper. The aromatic spice rub creates a flavorful crust that adds depth and complexity to the already delightful interior. Then comes the stuffing, nestled carefully within the meat, transforming the simple breast into a beautifully rolled cylinder. The careful braising in a rich broth of wine, herbs, and the porcini soaking liquid infuses the veal with incredible flavor, ensuring that every bite is a tender, juicy explosion of taste.
The Sauce: A Culinary Masterpiece: While the veal braises, a culinary magic act occurs with the vegetables. Once the veal is perfectly cooked, the vegetables used in the braising liquid are transformed into a velvety smooth puree. This is added back to the sauce, creating an incredibly rich and flavorful gravy, a luscious accompaniment that perfectly complements the tender veal. This sauce is not just a side; it’s the crowning glory, a symphony of earthy flavors that takes this dish to a completely new level.
Beyond the Recipe: A Culinary Journey: This recipe isn't just about cooking; it's about creating an experience. It's about taking the time to savor each step, to appreciate the textures and aromas, and to appreciate the magic of transformation that occurs when humble ingredients are combined with care and attention. This dish is an invitation to embark on a culinary adventure, one where the journey is as rewarding as the destination. It's a testament to the power of food to not only nourish but also to transport, to connect us to something larger than ourselves, and to remind us of the simple pleasures of life. The richness of the flavors, the satisfying tenderness of the meat, the vibrant colors—it’s a feast for all the senses, a celebration of culinary artistry that will leave you wanting more. Serve this dish to your loved ones, and watch as they embark on their own culinary journey, one bite at a time.
Serving Suggestions: This dish is best served hot, sliced into thick pieces and drizzled generously with the accompanying sauce. For an extra touch of elegance, consider serving it with a side of creamy polenta or roasted root vegetables. The combination of flavors and textures is simply divine, creating a memorable dining experience that will be talked about for days to come. Enjoy this exceptional dish with friends, family, or simply as a treat for yourself – you deserve it.
