Veal Bocconcini With Porcini and Rosemary

The first time I tasted veal bocconcini, I was a young apprentice in a small trattoria nestled in the hills of Tuscany. The aroma alone – earthy porcini, fragrant rosemary, and the delicate sweetness of veal – transported me. I remember watching the Nonna of the house, her hands weathered but precise, coaxing the most incredible flavors from simple ingredients. Each bite was a revelation, a comforting embrace that whispered of tradition and love. I’ve been chasing that same perfect bite ever since, tweaking and perfecting my own version to share with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 2 hours 5 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Not specified

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 (bocconcini)
• 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 (or substitute Italian Hot peppers or jalapenos)
• 2 fresh rosemary sprigs
• 3⁄4 teaspoon salt

Equipment Needed

• Small bowl
• 4- to 5-quart heavy pot
• Slotted spoon
• Sieve
• Coffee filter or dampened paper towel
• Another small bowl

Instructions

1. Begin by soaking the dried porcini mushrooms. In a small bowl, combine the rinsed porcini with 1 1/2 cups of warm water. Let them soak until softened, which should take approximately 20 minutes.
2. Once the porcini have softened, carefully lift them out of the soaking liquid, squeezing any excess liquid back into the bowl. Rinse the porcini under cool water to remove any grit, then cut them into 1/2-inch pieces. Set aside.
3. Strain the porcini soaking liquid. Pour the liquid through a sieve lined with a coffee filter or a dampened paper towel into another small bowl. This step is crucial to remove any sediment and ensure a smooth, flavorful sauce. Reserve the strained liquid.
4. Prepare the veal. Pat the veal cubes dry with paper towels. This will help them brown properly.
5. Coat the veal in flour. Toss one-fourth of the veal in all-purpose flour, ensuring each piece is lightly coated.
6. Brown the veal. Heat the extra virgin olive oil in a 4- to 5-quart heavy pot over moderately high heat until the oil is hot but not smoking.
7. Shake off any excess flour from the first batch of veal and carefully add it to the hot oil. Brown the veal, turning, until golden brown on all sides. This should take about 3 minutes per batch. Avoid overcrowding the pot; brown the veal in batches to ensure even browning.
8. Transfer the browned veal with a slotted spoon to a bowl.
9. Repeat the flouring and browning process with the remaining veal in three more batches, adding more olive oil if needed.
10. Deglaze the pot. Once all the veal has been browned and removed, add the dry white wine to the pot. Bring to a boil, stirring and scraping up any browned bits from the bottom of the pot. This process, called deglazing, adds depth and flavor to the sauce. Boil for about 1 minute, or until the wine has reduced slightly.
11. Combine the ingredients. Return the browned veal to the pot, along with any juices that have accumulated in the bowl. Add the cut porcini mushrooms, strained porcini soaking liquid, heavy cream, whole milk, soft dried tomatoes, halved Thai chiles, and fresh rosemary sprigs.
12. Simmer the veal. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot partially and simmer, stirring occasionally, until the veal is very tender. This will take approximately 1 1/4 hours.
13. Finish the dish. Once the veal is tender, discard the rosemary sprigs and Thai chiles. Stir in the salt.
14. Serve immediately.

Expert Tips & Tricks

• For a richer, more intense flavor, consider using a combination of dried and fresh porcini mushrooms. Add a handful of chopped fresh porcini along with the dried ones during the simmering stage.
• If you don’t have soft dried tomatoes on hand, you can rehydrate sun-dried tomatoes in a bit of warm water before slicing and adding them to the dish.
• To thicken the sauce further, you can remove a small amount of the liquid from the pot towards the end of the cooking time and whisk it with a tablespoon of cornstarch. Then, return the mixture to the pot and simmer until thickened.
• Make-ahead tip: The stew can be prepared a day in advance. Cool completely, store in an airtight container in the refrigerator, and reheat gently before serving. The flavors will meld and deepen overnight.
• If the sauce appears too thin, simmer uncovered for the last 15-20 minutes of cooking time to allow it to reduce and thicken.

Serving & Storage Suggestions

Serve the veal bocconcini hot, ideally over a bed of creamy polenta or alongside crusty bread for soaking up the delicious sauce. Garnish with a sprig of fresh rosemary for an elegant touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to prevent drying. The stew can also be frozen for longer storage; thaw it overnight in the refrigerator before reheating. I don’t recommend letting it sit at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (Estimated)
Calories	550 kcal	28%
Total Fat	30g	46%
Saturated Fat	12g	60%
Cholesterol	180mg	60%
Sodium	650mg	27%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	8%
Sugars	6g	N/A
Protein	40g	80%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy: Instead of Thai chiles, use a pinch of red pepper flakes or a few slices of pickled jalapenos for a milder heat.
• Vegetarian: While this recipe centers around veal, you could experiment with using large chunks of portobello mushrooms or seitan as a substitute for a vegetarian option. Adjust the cooking time accordingly.
• Dairy-Free: Substitute the heavy cream and whole milk with coconut cream and almond milk for a dairy-free version. The flavor will be slightly different but still delicious.
• Wine: If you don’t have dry white wine, you can use chicken broth or vegetable broth instead. Add a tablespoon of lemon juice for acidity.

FAQs (Frequently Asked Questions)

Q: Can I use veal stew meat instead of veal shoulder?
A: Yes, veal stew meat can be used. Just be sure to trim any excess fat before cooking. The cooking time might need to be adjusted slightly, so check for tenderness more frequently.

Q: Can I use a different type of mushroom?
A: Absolutely! While porcini provide a unique earthy flavor, you can substitute them with cremini, shiitake, or oyster mushrooms. Use an equivalent weight of fresh mushrooms.

Q: How do I prevent the veal from drying out during cooking?
A: Be sure to simmer the stew over low heat and keep the pot partially covered. If you notice the sauce is reducing too quickly, add a splash of water or broth.

Q: Can I add vegetables to this dish?
A: Yes, feel free to add vegetables such as carrots, celery, or onions. Add them to the pot after browning the veal and sauté them until softened before deglazing with wine.

Q: What’s the best way to thicken the sauce if it’s too thin?
A: Create a slurry by whisking together a tablespoon of cornstarch with two tablespoons of cold water. Stir the slurry into the simmering stew and cook for a few minutes until the sauce thickens.

Final Thoughts

This Veal Bocconcini with Porcini and Rosemary is more than just a recipe; it’s an invitation to experience the heartwarming flavors of rustic Italian cuisine. I encourage you to gather your ingredients, embrace the process, and create a dish that will transport you and your loved ones to a sun-drenched Tuscan hillside. Don’t hesitate to experiment with variations and substitutions to make it your own. And please, share your creations and feedback – I can’t wait to hear how this recipe becomes a cherished part of your culinary repertoire. Buon appetito!