Veal Stew with Porcini Mushrooms and Finely Sliced White Truffle, or Bocconcini di Vitello Con Funghi Porcini e Lamelle di Tartufo Bianco: This is quite elegant, and fit for a major feast or celebration; indeed, it was served at the dinner held to celebrate Pope Giovanni Paolo IInd's 25th anniversary as Pope. If you're making it for a slightly less important occasion you may want to omit the white truffle; the stew will be quite nice in any case. To serve 6 you'll need:
Prep Time: 45 minutes
Cook Time: 2 hours,
Ingredients:
- 2 1/2 pounds (1.2 k) veal (rump or a similar cut), cut into pieces
- An onion, finely sliced
- 1/3 cup olive oil
- 1 cup dry white wine
- 1 pound (500 g) fresh porcini or other flavorful wild mushrooms
- 1/2 pound (200 g) canned tomatoes, drained and chopped
- A hot pepper, shredded
- 2 tablespoons minced parsley
- 2 leaves basil, shredded
- The leaves from a small sprig of thyme
- A white truffle (optional)
Preparation:
Trim the roots from the mushroom stalks, brush off any dirt you can see (if need be gently wipe them with a damp cloth), and slice the mushrooms.Sauté the onion in the oil in a stewpot (terracotta will be ideal for this), and when it has become translucent and golden add the meat; cook, stirring the meat about until the pieces are browned on all sides, and then add the white wine and let it evaporate.
Add the mushrooms and the tomatoes, together with the herbs and spices, check seasoning, reduce the heat to a simmer, and cook covered until the meat is quite tender, at least an hour. Should the stew look to be too dry, add a little hot water. If you are using the white truffle, slice it finely over the stew just before you serve it.
Variation: You can, if you like, use 1/2 pound each porcini and sliced bell peppers, rather than just porcini.
