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Charles W., Plainville,
- Breast of Veal Stuffed with Chard and Mushrooms
- (Petto di Vitello Farcito con Bietola e Funghi)
For the Stuffing:
1 bunch Swiss chard (about 12 ounces), stalks removed, coarsely chopped
2 cups chopped leeks (white and pale-green parts only)
2 cups chopped onions
1 pound crimini (baby bella) mushrooms, trimmed, finely chopped
2 ounces dried Porcini mushrooms
3 tablespoons extra virgin olive oil
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes day-old white bread
1 cup finely grated Parmigiano cheese
2 eggs, whisked to blend
6 garlic cloves, chopped
Freshly ground black pepper
For the Roast:
One 4-6-pound trimmed boneless veal breast, halved crosswise into two 12 x 8-inch pieces
2 cups finely sliced leeks (white and pale-green parts only)
2 cups finely chopped carrots
1 cup finely chopped celery
1 cup finely chopped onion
2 cups dry white wine
1 cup (or more) chicken broth
8 teaspoons sweet paprika, divided
2 tablespoons kosher salt plus more for seasoning
5 teaspoons chopped fresh sage, divided
4 teaspoons freshly ground black pepper plus more for seasoning
1 teaspoon ground cardamom
2 tablespoons extra virgin olive oil
- Prepare the Stuffing:
Place dried Porcini in a 2-cup measuring cup.
Add boiling water to cover.
Let soak for about 30 minutes.
Using a slotted spoon, transfer mushrooms to a work surface.
Reserve soaking liquid.
Chop mushrooms. Reserve.
Cook the chard in a large pot of boiling salted water for about 5 minutes.
Transfer to a large bowl of ice water to cool.
Squeeze out liquid.
Heat olive oil in a large skillet over medium heat.
Add leeks, onions, garlic, and a pinch each of salt and pepper.
Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Add chopped crimini mushrooms, sage, and half of chopped Porcini mushrooms.
Cook, uncovered and stirring occasionally, until crimini are soft, about 5-6 minutes.
Place bread cubes in a large bowl.
Add mushroom mixture with any liquid from pan and chard.
Stir to combine.
Stir in Parmigiano cheese.
Season with salt and pepper.
Prepare the Roast:
Preheat oven to 325°F.
Combine 6 teaspoons paprika, 2 tablespoons salt, 4 teaspoons sage, 4 teaspoons pepper, and cardamom in a small bowl.
Place veal breasts on a work surface and pound thickest part of veal with a meat mallet into even thickness.
Rub spice mix all over.
Spread 1 and 1/2 cups stuffing over each, leaving a 1-inch border on all sides. (Place remaining stuffing in a small baking dish; bake with veal during last 30 minutes of roasting).
Roll veal into cylinders and tie crosswise with kitchen twine at 1-inch intervals.
Heat olive oil in a heavy pot large enough to hold both veal breasts over medium-high heat.
Add veal to pot and cook until browned on all sides, about 5-7 minutes.
Transfer veal to a large plate.
Add remaining reserved Porcini mushrooms from stuffing, leeks, carrots, celery, and onion to pot.
Add remaining 2 teaspoons paprika and 1 teaspoon sage.
Season with salt and pepper and stir to coat.
Add wine, broth, and any remaining Porcini soaking liquid.
Boil for 2 minutes.
Cover, transfer to oven, and cook, basting and rotating veal every hour, until very tender, 2 and a 1/2 to 3 hours, depending on thickness of veal.
Transfer veal breasts to a carving board.
Tent loosely with foil.
Spoon fat from surface of sauce.
Strain sauce into a saucepan.
Transfer vegetables to a blender.
Puree until smooth, adding some sauce as necessary.
Add 2 cups pureed vegetables to sauce in pan.
Simmer over medium-high heat until reduced to 4 cups, 8-10 minutes.
Season to taste with salt and pepper.
Set aside 3 cups for veal and reserve the remaining 1 cup sauce for another use.
Slice veal into 3/4-inch to 1-inch thick slices and serve with sauce.
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