Veal Boscaiola Recipes

VEAL BOSCAIOLA

Steps:

• Preheat oven to 180 degrees celcius.
• Veal pieces should be no thicker than 1cm, otherwise they may need flattening.
• Dust veal pieces with salt, pepper and flour.
• Lightly oil a large frying pan, when very hot, add the veal pieces cooking approximately 10 seconds on each side or until they have some colour. You may need to do this in batches to prevent overcrowding the pan.
• Place veal pieves in an ovenproof dish and set aside.
• Add some more oil in the pan and add onion and bacon. Cook for 5 minutes or until onion is tender.
• Add mushroom and cook for a further 5 minutes.
• Add in cream and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes until sauce has reduced slightly.
• Pour contents of frypan over the veal, cover dish with foil and place in oven for approximately 45 minutes or until veal is cooked through.
• Remove from oven and allow to sit for 10 minutes.
• Stir through parsley, add salt and pepper to taste and serve.

SEASONAL MUSHROOM "BOSCAIOLA" POLENTA, TRUFFLES AND BACON

Steps:

• For the polenta: Combine the cream, milk and salt in a medium saucepan. Turn the heat to medium-low and slowly bring to a boil, making sure to whisk often so that the milk doesn't scorch. Slowly whisk in the polenta, making sure to whisk out any lumps. Turn the temperature to low and cook, stirring every few minutes, until the mixture is smooth and silky, 45 minutes to 1 hour. Remove from the heat and whisk in the cheese and butter.
• For the mushrooms: Preheat the oven to 400 degrees F.
• Spread out the mushrooms on a sheet pan. Drizzle with olive oil to lightly coat. Toss and spread out in an even layer. Roast until browned around the edges, about 25 minutes.
• Meanwhile, add the bacon lardons to a large saute pan. Turn the heat to medium and cook until the bacon is crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate.
• Add olive oil to the pan if needed to lightly coat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms and toss to combine until starting to brown. Add the veal demi-glace or stock to deglaze the pan (if using demi, add 1/2 cup water and stir to combine). Add the thyme and stir, then reduce by three-quarters, about 10 minutes. Add the bacon and mix to combine. Taste and season with salt as needed.
• Add the polenta to a wide shallow bowl or platter and add the mushrooms to the center. Garnish with chives, shaved Parmesan and truffles, if using. Serve!

QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)

Steps:

• Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
• While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
• Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
• Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
• Stir the spring onion through the mixture.
• Pour the sauce over the pasta, and toss to combine.
• Serve sprinkled with the parsley.