NODINI DI VITELLO COI FUNGHI E IL VINO BIANCO (sautéed veal chops with mushrooms and white wine, for four)

veal, sauteed veal chops, nodini di vitello con funghi e il vino bianco 2 (2) OLYMPUS DIGITAL CAMERA

½ ounce dried porcini mushrooms, soaked in 1 cup lukewarm water for at least 30 minutes

¾ pound fresh mushrooms

4 tablespoons butter

4 or 5 dried sage leaves, chopped fine

4 veal chops, about 1 inch thick

½ cup dry white wine

2 tablespoons chopped parsley


black pepper in a grinder

½ cup heavy cream



1.Wash the fresh mushrooms rapidly under cold running water, then cut them into very thin slices.

2. When the dried mushrooms have finished soaking, lift them out of the water with your hand or a slotted spoon. Line a strainer with paper towels and filter the water the mushrooms soaked in by pouring it through the strainer into a bowl or beaker. Set it aside.

3. Wash the porcini mushrooms in several changes of cold water until they are free of all grit, then cut up into large pieces. Set aside.

4. Put the butter and sage in a saute pan and turn the heat on to medium high. When the butter is hot, slip in as many chops at one time as will fit without overlapping. Brown them well on one side (about 2 minutes), then turn them and brown the other side (2 minutes more).

5. Add the wine, let it bubble until it has evaporated completely (about 2 minutes), turning the chops occasionally and scraping the bottom of the pan with a wooden spoon to loosen any browning residues.

6. When the wine has evaporated, add the reconstituted dried mushrooms and their filtered liquid to the pan. Stir from time to time as the liquid evaporates (about 2 minutes).

7. When all the liquid has boiled away, remove the chops to a warm platter and cover loosely with aluminum foil to keep them warm. Add the fresh mushrooms and the chopped parsley to the saute pan. Stir well, add salt and several grindings of pepper, stir again, then lower the heat to medium and cover the pan. As the fresh mushrooms cook, they will shed liquid. Continue to cook, stirring occasionally, until all the liquid has evaporated.

8. Add the heavy cream, leave the pan uncovered, and cook the cream down until it is more creamy than runny.

9. Sprinkle the chops on both sides with a little salt and ground pepper and return them to the pan. Keep them in the pan just long enough to heat them through, turning them once or twice. Serve promptly when they are done.


from Marcella Hazan, Marcella’s Italian Kitchen

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