Veal Boscaiola Recipes
FETTUCCINE BOSCAIOLA
Bacon and mushroom cream pasta. Works with any type of pasta! I edited this after Ninna's review, since I also never use butter and don't think bacon needs to be cooked in butter. To make it lighter, use evaporated milk instead of cream. Aussie measurements (1 tbsp = 20mls)
Provided by Chickee
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil spray in large frying pan.
- Add bacon, onion and garlic. Cook until onion softens, stirring gently.
- Add mushrooms, cook until golden.
- Stir in cream, bring to the boil.
- Reduce heat and simmer until sauce reduces and thickens slightly.
- Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens.
- Stir in parsley and parmesan.
- Salt and pepper to taste.
- Pour over boiled hot pasta and mix.
- Serve sprinkled with parmesan cheese.
Nutrition Facts : Calories 656.6, Fat 31.1, SaturatedFat 16.9, Cholesterol 183.8, Sodium 168.3, Carbohydrate 76.1, Fiber 1, Sugar 1.8, Protein 19.1
VEAL BOSCAIOLA
Veal in a creamy bacon and mushroom sauce. So delicious!! Can be served over rice or mashed potato and alongside steamed vegetables or salad. Note: Veal should be size of schnitzels but don't buy already crumbed veal schnitzel!! It won't turn out!
Provided by SheCooks
Categories Veal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 481.6, Fat 42.1, SaturatedFat 20.1, Cholesterol 129.2, Sodium 739.6, Carbohydrate 13.2, Fiber 1.3, Sugar 2.3, Protein 14.7
SEASONAL MUSHROOM "BOSCAIOLA" POLENTA, TRUFFLES AND BACON
Provided by Scott Conant
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 16
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!
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