Yield: 4 servings
Porcini powder - 2 Tbsp.
Fennel, toasted and crushed - 1 tsp.
Juniper berries - 1/2 tsp.
Freshly ground black pepper - 1/2 tsp.
Fresh thyme, chopped - 1/4 cup
Fresh parsley, chopped - 1/4 cup
Salt - to taste
Veal loin, cut in 5-oz. portions - 4
Risotto for serving - as needed
Parsley Parmesan salad for serving - as needed
Pancetta, thin slices - 1 lb.
Mix porcini powder, fennel, juniper berries and pepper. In separate bowl, combine herbs.
Lightly salt veal. Coat with porcini powder mix, then roll in herbs. Wrap veal with pancetta and tie with butcher twine. In saute pan, brown meat on all sides; transfer to roasting pan and cook at 400F for 8 minutes. Let rest 5 minutes before serving.
Slice each loin into 3 thick pieces and place atop risotto. Serve with parsley leaf and Parmesan salad.