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.
- 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.