Ingredients for Chard and Mushroom-Stuffed Breast of Veal

• 60g dried porcini mushrooms

• 1 bunch Swiss chard (about 350g ), stalks removed, coarsely chopped

• Sal kosher

• 3 cucharadas de aceite de oliva

• 475ml chopped leeks (white and pale-green parts only)

• 325g chopped onions

• 6 dientes de ajo, picados

• Pimienta negra recién molida

• 450g crimini (baby bella) mushrooms, trimmed, finely chopped

• 2 cucharaditas de salvia fresca picada

• 600g 1/2" cubes day-old white bread

• 150g finely grated Parmesan

• 2 eggs, whisked to blend

• 8 teaspoons Hungarian sweet paprika, divided

• 2 tablespoons kosher salt plus more for seasoning

• 5 teaspoons chopped fresh sage, divided

• 4 teaspoons freshly ground black pepper plus more for seasoning

• 1 teaspoon ground cardamom

• 1 4-2.7kg trimmed boneless veal breast, halved crosswise into two 12x8" (approx.) pieces

• 2 cucharadas de aceite de oliva

• 475ml finely sliced leeks (white and pale-green parts only)

• 250g finely chopped carrots

• 130g finely chopped celery

• 240 ml de cebolla finamente picada

• Vino blanco seco de 475 ml

• 240ml (or more) low-salt chicken broth

• Ingredient info: Dried porcini mushrooms can be found in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Place dried porcini in a 2-cup measuring cup. Add boiling water to cover. Let soak for 30 minutes.

Using a slotted spoon, transfer mushrooms to a work surface. Reserve soaking liquid. Chop mushrooms; reserve.

Cook the chard in a large pot of boiling salted water for 5 minutes. Transfer to a large bowl of ice water to cool. Drain; squeeze out liquid.

Heat oil in a large skillet over medium heat. Add leeks, onions, garlic, and a pinch each of salt and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add chopped crimini mushrooms, sage, and half of chopped porcini. Cook, uncovered and stirring occasionally, until crimini are soft, about 5 minutes.

Place bread cubes in a large bowl. Add mushroom mixture with any liquid from pan and chard; stir to combine. Stir in Parmesan; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill stuffing, remaining porcini, and soaking liquid. Add eggs and mix well to moisten bread, adding some of reserved porcini soaking liquid to moisten if necessary (leave any sediment behind).

Preheat oven to 163°C. Combine 6 teapoons paprika, 2 tablespoons salt, 4 teaspoons sage, 4 teaspoons pepper, and cardamom in a small bowl. Place veal breasts on a work surface and pound thickest part of veal with a meat mallet into even thickness. Rub spice mix all over. Spread 350ml stuffing over each, leaving a 1" border on all sides. (Place remaining stuffing in a small baking dish; bake with veal during last 30 minutes of roasting). Roll veal into cylinders and tie crosswise with kitchen twine at 1" intervals.

Heat oil in a heavy pot large enough to hold both veal breasts over medium-high heat. Add veal to pot and cook until browned on all sides, 5-7 minutes. Transfer veal to a large plate.

Add remaining reserved porcini from stuffing, leeks, carrots, celery, and onion to pot. Add remaining 2 teaspoons paprika and 1 teaspoon sage; season with salt and pepper and stir to coat. Add wine, broth, and any remaining porcini soaking liquid. Boil for 2 minutes. Add veal. (Liquid should come halfway up sides of veal; add more broth if necessary).

Cover, transfer to oven, and cook, basting and rotating veal every hour, until very tender, 2 1/2-3 hours, depending on thickness of veal. Transfer veal breasts to a carving board; tent loosely with foil.

Meanwhile, spoon fat from surface of sauce. Strain sauce into a saucepan. Transfer vegetables to a blender; purée until smooth, adding some sauce as necessary. Add 475ml puréed vegetables to sauce in pan. Simmer over medium-high heat until reduced to 600g , 8-10 minutes. Season to taste with salt and pepper. Set aside 725ml for veal and reserve the remaining 240ml sauce for another use.

Slice veal into 3/4"-1"-thick slices and serve with sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.