Scaloppine ai funghi porcini e balsamico
Ingredients 4 persons
4 veal steaks (alternative: turkey fillets)
25 grams of dried porcini mushrooms
3-4 teaspoons balsamic vinegar
4 garlic cloves
Olive oil
3 tablespoons (dash!) Marsala (or dry sherry if you don't have Marsala)
4-5 sprigs fresh rosemary
5 bruised juniper berries
salt and freshly ground pepper.
Frying pan
🕐 10🔪20 🍳 ️90 ⏱️ 👩🏼🍳
1. Flatten the veal slices or turkey fillets if they are too thick. They should be about 1-2 cm thick. Then rub with half of the balsamic vinegar, sprinkle with salt and pepper. Let the meat come to room temperature.
2. Soak the dried funghi porcini in a bowl of plenty of hot water for about 15-30 minutes. The longer, the tastier the result. Large pieces may be cut in half. Do not throw away the water in which the funghi are soaked.
3. Peel the garlic cloves and cook them in a pan of water for 10 minutes. Drain and store.
You can do all of the above before your guests arrive.
4. Prepare all the other ingredients: the marsala, rosemary, juniper berries and the preparations from above: mushrooms, garlic cloves and the meat.
5. Heat the oil in a large frying pan. Fry the meat quickly until brown on both sides (max 1 minute per side).
6. Then add marsala (or sherry), rosemary, drained funghi porcini, 4 tablespoons mushroom liquid, garlic cloves, juniper berries and the rest of the vinegar to the meat.
7. Simmer gently for 3 minutes until the meat is cooked. If necessary, add some salt and pepper (to taste) and serve immediately!
👉🏽 Lekker met gestoofde venkel met parmezaanse kaas erover.
Leuk om te weten
Als je knoflook van tevoren kookt dan is de smaak er nog wel, maar heb je geen last van de heftige sappen die de kenmerkende 'kegel' veroorzaken. Zelfs de grootste knoflookhaters vinden de knoflook op deze manier goed te doen.
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