Veal loin with porcini mushrooms.
Excellent meat dish, to be served at an important dinner, accompanied by a full-bodied and fruity red wine.
This dish is accompanied by porcini mushrooms and a cream of vegetables roasted in the oven with the veal bones.
These recipes were thought up for you;
- Difficulty: Easy
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 484.28 (Kcal)
- Carbohydrates 10.96 (g) of which sugars 3.31 (g)
- Proteins 34.33 (g)
- Fat 32.29 (g) of which saturated 13.97 (g)of which unsaturated 13.41 (g)
- Fibers 5.35 (g)
- Sodium 187.33 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.2 lbs veal (Loin)
- 3.5 oz dried porcini mushrooms
- 1 cup onions
- 1 cup carrot
- 1 stalk celery
- Half teaspoon broth cube
- to taste Rosemary
- 2 leaves Sage
- 1/4 cup Butter
- to taste Extra virgin olive oil
- 1/6 cup White wine
Tools
What we need to make
- Pan
- Baking Dish
- Cutting Board
- Knife
- Bowl
- Immersion Blender
Preparation
to prepare
Start by soaking the mushrooms in lukewarm water.
The slices should be at least 1.2 inches thick.
Remove the bone and excess fat, but do not throw them away, as we will need them later.
Season the meat with salt, pepper, sage, and rosemary,
and massage it well, so the flavors penetrate the fibers.
Now, in a non-stick pan, add the butter and a drizzle of extra virgin olive oil, add the meat, and cook it for 5 minutes per side with the lid on.
After cooking it for 5 minutes on one side and 5 on the other, add the porcini mushrooms with half of their soaking water.
Do not salt now.
Cover, and let cook for another 10 minutes.
Meanwhile, in an oven dish, place the meat scraps, fat, and bone.
Slice the onion, cut the carrots into rings, and chop the celery into small pieces
Add extra virgin olive oil, and 1 glass of white wine.
Bake at 356°F (180°C) for 20 minutes.
Once the time is up, remove the bones and scraps from the vegetables
Season with 1 teaspoon of powdered broth, and mix.
Place the vegetables in a glass bowl and blend everything with the mixer.
You’ve obtained the cream that you will put over the meat.
When the meat is cooked, place it on the cutting board, and scallop it, i.e., cut it into slices.
Transfer the scallops, mushrooms, and all their sauce into the dish you used earlier to cook the vegetables, and pour over the cream you have obtained.
Mix everything well. Adjust the salt and pepper.
Here is the Veal Loin with Porcini Mushrooms ready
Veal loin with porcini mushrooms can be kept in the fridge for up to 2 days or in the freezer for up to 6 months.
