Recipes

Chard and Mushroom-Stuffed Breast of Veal

1 Mins read
0
20
0
Share
Scroll to recipe

Introduction

Discover the delightful fusion of earthy flavors and tender textures with “Chard and Mushroom-Stuffed Breast of Veal,” a recipe that promises to elevate your dinner experience. This dish blends traditional Italian cooking methods with innovative ingredient pairings, creating an unforgettable main course.

Tips for this Recipe

Preparation of “Chard and Mushroom-Stuffed Breast of Veal” requires attention to detail. Ensure your mushrooms are properly dried before use, as it intensifies their flavor profile. Utilizing kitchen tools like a digital scale for precise measurements and the proper temperature when cooking veal will yield optimal results.

Why You Will Love This Recipe

“Chard and Mushroom-Stuffed Breast of Veal” is an exquisite dish that appeals to both seasoned culinary enthusiasts and those new to gourmet cooking. Its rich, hearty flavors and sophisticated presentation offer a luxurious yet manageable experience for home chefs.

Ingredients

  • 2 ounces dried porcini mushrooms
  • 1 bunch Swiss chard, stalks removed and coarsely chopped (about 12 ounces)
  • Kosher salt to taste
  • 3 tablespoons olive oil
  • 2 cups leeks (white and pale-green parts only), coarsely chopped
  • 2 cups onions, finely chopped
  • 6 garlic cloves, minced
  • Freshly ground black pepper to taste
  • 1 pound crimini mushrooms, finely chopped (about 2 cups)
  • 2 teaspoons fresh sage, chopped (plus more for garnish)
  • 4 cups bread cubes from day-old white bread
  • 1 cup Parmesan cheese, finely grated
  • 2 large eggs, beaten
  • 8 teaspoons Hungarian paprika (divided into 2 teaspoon increments)
  • Kosher salt and freshly ground black pepper for seasoning veal breast
  • 1 teaspoon ground cardamom
  • 4-6 pounds boneless veal breast, halved into two 12×8″ pieces

Equipment Advised

  • Kitchen Shears
  • Meat Thermometer
  • Spatula Set (Medium-Heavy)
  • Mushroom Spiralizer
  • Chef’s Knife (8-Inch)
  • Digital Kitchen Scale
  • Measuring Cup Sets (1 CUP, 2 CUPS, 4 CUPS)
  • Rolling Pin
  • Mixer Bowl Set (1 Liter)
  • Pastry Rolling Mat
  • Nonstick Skillet (12-inch)
Share
Chard and Mushroom-Stuffed Breast of Veal

Chard and Mushroom-Stuffed Breast of Veal

amanda

Equipment

  • - Kitchen Shears

  • - Meat Thermometer

  • - Spatula Set (Medium-Heavy)

  • - Mushroom Spiralizer

  • - Chef's Knife (8-Inch)

  • - Digital Kitchen Scale

  • - Measuring Cup Sets (1 CUP, 2 CUPS, 4 CUPS)

  • - Rolling Pin

  • - Mixer Bowl Set (1 Liter)

  • - Pastry Rolling Mat

  • - Nonstick Skillet (12-inch)

Ingredients

  • 2 ounces dried porcini mushrooms

  • 1 bunch Swiss chard (about 12 ounces), stalks removed, coarsely chopped

  • Kosher salt

  • 3 tablespoons olive oil

  • 2 cups chopped leeks (white and pale-green parts only)

  • 2 cups chopped onions

  • 6 garlic cloves, chopped

  • Freshly ground black pepper

  • 1 pound crimini (baby bella) mushrooms, trimmed, finely chopped

  • 2 teaspoons chopped fresh sage

  • 4 cups 1/2" cubes day-old white bread

  • 1 cup finely grated Parmesan

  • 2 eggs, whisked to blend

  • 8 teaspoons Hungarian sweet paprika, divided

  • 2 tablespoons kosher salt plus more for seasoning

  • 5 teaspoons chopped fresh sage, divided

  • 4 teaspoons freshly ground black pepper plus more for seasoning

  • 1 teaspoon ground cardamom

  • 1 4-6-pound trimmed boneless veal breast, halved crosswise into two 12x8" (approx.) pieces

  • 2 tablespoons olive oil

  • 2 cups finely sliced leeks (white and pale-green parts only)

  • 2 cups finely chopped carrots

  • 1 cup finely chopped celery

  • 1 cup finely chopped onion

  • 2 cups dry white wine

  • 1 cup (or more) low-salt chicken broth

  • Ingredient info: Dried porcini mushrooms can be found in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Instructions

1

Instruction 1

Place dried porcini in a 2-cup measuring cup. Add boiling water to cover. Let soak for 30 minutes.
2

Instruction 2

Using a slotted spoon, transfer mushrooms to a work surface. Reserve soaking liquid. Chop mushrooms; reserve.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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. DO AHEAD: Can be made 1 day ahead. 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).
6

Instruction 6

Preheat oven to 325°F. Combine 6 teapoons 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.
7

Instruction 7

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.
8

Instruction 8

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).
9

Instruction 9

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.
10

Instruction 10

Meanwhile, spoon fat from surface of sauce. Strain sauce into a saucepan. Transfer vegetables to a blender; purée until smooth, adding some sauce as necessary. Add 2 cups puréed 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.
11

Instruction 11

Slice veal into 3/4"-1"-thick slices and serve with sauce.
0
20
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *