Veal Wrapped with Pancetta
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.
Method:
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Mix porcini powder, fennel, juniper berries and pepper. In separate bowl, combine herbs.
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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.
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Slice each loin into 3 thick pieces and place atop risotto. Serve with parsley leaf and Parmesan salad.