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Braised Veal with Pine Nuts
and Porcini "Risotto"

 

 

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Braised Veal with Pine Nuts and
Porcini "Risotto"

(Chef Wayne Nish, March Restaurant, New York)
(Recipe courtesy All Clad)

Breast of veal is first stuffed with a richly flavored "risotto"
filling, then browned in olive oil and gently simmered for
hours in a broth of milk and vermouth.

1 large (about 5-pound) breast of veal,
pre-cut by butcher straight through
the breast horizontally along the bone,
leaving the two ends attached
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
5 cloves garlic, finely chopped
3 sun-dried tomatoes, soaked
in hot water for 15 minutes,
finely chopped
4 to 5 dried porcini mushroom pieces,
soaked in hot water for 15 minutes,
and finely chopped
1/2 cup Arborio rice
2 cups hot chicken stock
1 pound green Swiss chard, washed
thoroughly, cut into 1-inch pieces
1/2 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese
3 whole eggs
1/2 pound caul fat, available at butchers
and meat counters (thawed, if frozen)
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
2 cups whole milk
1 cup dry white vermouth

Season veal breast with salt and pepper. Set aside.
To make the filling heat olive oil in a 2-quart saucepan. Add onion, garlic, dried tomato and porcini. Cook gently for 5 minutes. Add rice and cook for
3 minutes, stirring constantly. Add chicken stock, 1/4 cup at a time, stirring occasionally, until the liquid is completely absorbed and rice is cooked, but still firm. Turn the rice out into a mixing bowl. Using a 3-quart saucepan
with a steamer insert, steam the Swiss chard until it is just wilted. Stir the
chard, pine nuts and grated cheese into the risotto and season well with
salt and pepper. Bread in the eggs and mix well.
Stuff the veal breast with the filling and wrap the outer section of the veal with two layers of caul fat. Season the outside of the veal breast with salt
and pepper.
Using the All Clad Braiser, heat the remaining olive oil. Place the veal breast inside the pan, bone side up and brown gently. Turn the veal over and add the milk and vermouth. Bring liquids to a boil, then lower to a simmer. Cover the pan and cook gently for 2 hours, adding a cup of water or so as needed. Let the veal rest for 20 minutes before carving. Serve with broth spooned over slices. Makes 8 servings.

 
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