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Chard and Mushroom-Stuffed Breast of Veal


Chard and Mushroom-Stuffed Breast of Veal Recipe

Ingredients:
  • 2 ounces dried porcini mushrooms
  • 1 bunch Swiss chard (about 12 ounces), stalks removed, coarsely chopped
  • Kosher salt
  • 3 tablespoons olive oil
  • 2 cups chopped leeks (white and pale-green parts only)
  • 2 cups chopped onions
  • 6 garlic cloves, chopped
  • Freshly ground black pepper
  • 1 pound crimini (baby bella) mushrooms, trimmed, finely chopped
  • 2 teaspoons chopped fresh sage
  • 4 cups 1/2" cubes day-old white bread
  • 1 cup 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 4–6-pound trimmed boneless veal breast halved crosswise into two 12x8" (approx.) pieces
  • 2 tablespoons olive oil
  • 2 cups finely sliced leeks (white and pale-green parts only)
  • 2 cups finely chopped carrots
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 2 cups dry white wine
  • 1 cup (or more) low-salt chicken broth
Directions:
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