Saturday, 9 June 2012
PORCINI MUSHROOM AND SPECK STUFFED ROAST OF VEAL
This is a wintery, very tasty dish, best accompanied with potatoes, as the flavours are quite strong. If you are so lucky to find ceps, then use those; otherwise you can use Champignon or Portabella mushrooms.
The kids don't like mushrooms, but I ate them and left just the veal and the speck and they enjoyed it.
Ingredients for 4 people:
600 g veal cut in one big slice
30 g dried Porcini mushrooms
50 g Portabella or Champignon mushrooms
150 g Speck cut into thin slices
50 g Ricotta cheese
250 ml meat stock
1 clove of garlic
1 tablespoon plain flour
Soak the dried mushroom in lukewarm water for about 30 minutes.
Turn on the oven to 170 degrees.
Wash and cut the other mushrooms into small pieces and put in a pan with the clove of garlic and 3 tablespoons of olive oil; cook for about 10 minutes; add the dried drained mushrooms ( but remember to keep a glass of their filtered water) and cook for another couple of minutes.
When ready put in a bowl together with the Ricotta cheese and 50 g of chopped speck. Add salt and pepper.
Unroll the veal roast and spread evenly with the mixture. Roll up the veal jelly-roll fashion; cover with the remaining slices of speck, then tie with string.
Place the roast in a roasting pan and cook for a few minutes. Then move it to the oven after covering with a bit of stock and a bit of the mushroom water.
Cook for about 40 minutes remembering to add a few spoons of stock every once in a while.
When ready, move the roast on a food platter and cook the sauce, adding the flour to thicken it.You can even use the food blender for a better result.
Now cut the roast into slices and cover with the sauce.