Braised Stuffed Scaloppine with Porcini Mushrooms

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Braised Stuffed Scaloppine with Porcini Mushrooms

provided by Ruth Van Waerebeek-Gonzalez Courtesy of Concha y Toro
Makes 6 servings

In this recipe, tender scaloppini is stuffed with bacon, carrots and egg for a colorful presentation. After stuffing, they are braised until tender in a flavorful red wine sauce infused with the woodsy aroma of callampas, Chilean dried mushrooms. Serve with potato purée or a Chilean-style rice dish.

12 thin 2 x 3-inch slices veal or beef, pounded to ¼-inch thickness
Salt and freshly ground black pepper, to taste
6 thin slices smoked bacon, halved
2 hard-cooked eggs, cut lengthwise into 6 pieces
2 carrots, cooked and cut into 1 ½ x ¼-inch strips
12 cilantro sprigs
2 ½ tablespoons all-purpose flour
¾ cup hot water
3 tablespoons butter or vegetable oil
½ cup dried porcini mushrooms
1 cup finely chopped onion
1 large clove garlic, finely minced
1 teaspoon dried oregano
½ cup red wine
½ cup beef broth
2 tablespoons minced fresh parsley

Place the veal flat on a work surface, season with salt and black pepper and cover each piece with 1 piece of bacon. Place 1 piece of egg, 2 carrot strips and 1 cilantro sprig in the center of each piece. Starting at a short side, roll the meat tightly around the filling twice, closing in the edges. Tie with kitchen string. Dust the meat bundles with the flour, shaking off any excess.

Soak the dried mushrooms in the water about 15 minutes. Drain the mushrooms and chop finely. Pass the soaking liquid through a coffee filter to remove any sand and reserve.

Heat the butter in a heavy Dutch oven over medium heat until it is hot but not smoking. Add the meat bundles, and sauté, turning, until browned on all sides, about 6 minutes. Be careful not to burn the drippings. Remove the meat bundles, and place on a platter.

Add the onion and garlic to the meat drippings and sauté over medium heat about 3 minutes. Add the mushrooms, their soaking liquid, oregano, wine and beef broth. Return the meat to the pan, cover and simmer over low heat, 20 to 25 minutes. If the sauce is too thin, remove the meat from the pan and reduce the juices over high heat, stirring, until the sauce has the desired consistency. Taste for seasonings.

For an elegant presentation, discard the kitchen string from the meat bundles and cut each one in half. Spoon the sauce into a warm serving platter, arrange the meat on top, cut side up to reveal the colorful spiral. Sprinkle with parsley and serve at once.
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