Veal Bocconcini with Porcini and Rosemary

Succulent, tender, and brimming with earthy flavors, Veal Bocconcini with Porcini and Rosemary is a gourmet delight that brings a touch of Italian elegance to your dinner table. This recipe pairs delicate veal medallions with the rich, umami depth of porcini mushrooms and the fresh, aromatic essence of rosemary. The dish is elevated by a silky sauce made from white wine, porcini soaking liquid, and a touch of cream, offering a harmonious blend of flavors in every bite. Perfect for a special occasion or an indulgent weeknight treat, this dish is best served with creamy mashed potatoes, polenta, or crusty bread to soak up the luscious sauce. Ready in just an hour, this recipe is a must-try for fans of hearty, sophisticated comfort food.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Veal medallions (bocconcini)
• 15 grams Dried porcini mushrooms
• 2 sprigs Fresh rosemary sprigs
• 2 tablespoons Olive oil
• 20 grams Unsalted butter
• 2 whole Shallots, finely chopped
• 2 cloves Garlic cloves, minced
• 100 milliliters Dry white wine
• 200 milliliters Chicken or veal stock
• 50 milliliters Heavy cream
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Rehydrate the dried porcini mushrooms by placing them in 200 milliliters of hot water for about 15 minutes. Once softened, remove the mushrooms from the liquid, chop them into small pieces, and reserve the soaking liquid by straining it through a fine mesh to remove any grit.

Step 2

Season the veal medallions with salt and pepper. Lightly dust them with all-purpose flour, shaking off any excess.

Step 3

Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add the veal medallions and sear them for 2 minutes on each side until golden brown. Remove the veal from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the chopped shallots for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly.

Step 5

Add the chopped porcini mushrooms and the rosemary sprigs to the skillet. Stir and cook for 2 minutes until fragrant.

Step 6

Deglaze the skillet by pouring in the white wine. Cook for 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.

Step 7

Pour in the strained porcini soaking liquid and the chicken (or veal) stock. Bring the mixture to a gentle simmer and return the seared veal medallions to the skillet. Cover and cook over low heat for 15-20 minutes, turning the veal halfway through.

Step 8

Remove the rosemary sprigs from the skillet and stir in the heavy cream. Simmer for another 2-3 minutes, allowing the sauce to thicken slightly. Adjust seasoning with additional salt and pepper, if needed.

Step 9

Garnish with freshly chopped parsley before serving. Serve the veal bocconcini hot with the sauce, alongside mashed potatoes, polenta, or crusty bread.

Nutrition Facts

Serving size	(1004.1g)

Amount per serving	% Daily Value*
Calories	1727.4

Total Fat 105.1g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 523.9mg	0%
Sodium 2988.8mg	0%
Total Carbohydrate 30.8g	0%
Dietary Fiber 4.7g	0%
Total Sugars 6.1g
Protein 139.6g	0%

Vitamin D 0IU	0%
Calcium 113.8mg	0%
Iron 8.7mg	0%
Potassium 2277.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 34.3%

Carbs: 7.6%