Recipe Veal Sorrentina with Mushrooms
Hello everyone, welcome to Kahunasfoodandwine, “The galaxy’s most popular food and
wine show,” I’m Patrick. This is Simba, trying to get the food.
So today, we’re doing a little veal dish. It’ s going to be veal with some Japanese
eggplants sliced over the top, a little—mozzarella and a crimini mushroom sauce. So,
that’s basically what we’re doing. The Veal, I’m going to prepare and pound it out pretty
thin and then do a quick fry on it and then we’ll put all the ingredients on everything and
that will be it.
So the criminis, I'm just going to cut the bottom of the stem off. I’ll just cut them in half,
flip them over and then just give it a little slice like that. And I’ll do them. That was all of
them. I don’t know if you can see it, don’t know. So the Veal, we’re just going to pound
it out and start in the middle and work your way out. And we’re not going to do this. This
doesn’t need to be as thin as it was when I did the—where we pounded it really thin and
then we fried it. This one, we’re just going to do a light pounding to it. It’s really that
neat. It’s got uniform then we’ll get in the flour.
So, we got the flour out and we’re just going to dredge this in the flour and fry it. We’re
not going to this in bread crumbs and I just added some salt and pepper to that, just
season the flour the flour. So, I’m just going to dredge this real good and then shake off
the excess. So, the olive oil is nice and hot in the pan. I'm using the anodized aluminum,
not a non-stick because I actually want some bits and things to stick in there. And that’s
nice and hot. I need to cook real quick. Let's give them a flip and since they're going to
cooked a little bit again after we pop them, we really not going to put them too long in oil
like this. Those are about done. I’m going to actually take them out right now, get them
off to a paper towel, just to drain. I’ll get them off the heat.
So, we give our eggplant a quick fry now. And I’ll put some mushrooms in and the little
guy is not too happy about it. I'll add the onion in at the same time and salt. He just threw
those mushrooms in anger. So, we’re going to sauté these up. And now a little dried
parsley to the mushrooms and onions right now, dried rosemary, a little red pepper flake,
and a little oregano.
So, our mushrooms and onions are nice and cooked down. I’m going to add in some
cognac and stir that around. And we’re just going to wait for some of the alcohol ferment
to cook off. And I’m going to add a little red wine to our mushroom. I can smell most of
the alcohol is cooked out from the cognac, so now we’re going to turn the heat up and
cook it out over there.
So, I'm going to add a little bit of butter. I mean just a very little bit. It’s not even a
tablespoon, so I’m going to add some butter into this and the red wine is still cooking
down on that oil. And I’m going to put my veal back in. So, this has been in for a couple
of seconds and I’m just going to put that around and some of the flour that was on the
coating will help thicken the gravy. It's going to be a dryer gravy, so anyway, I got some
fresh mozzarella and I’m going to layer that on, and then I’m going to dress this with our
eggplant. Then I’m going to throw a little bit more of fresh mozzarella on. Alright, so
now I’m going to layer on our prosciutto, the parma and add a couple of slices on each
one.
Okay with the help—helpful if I had this on, so since so you may—at all, but anyway, I
layered the fresh mozzarella, put the eggplant on and more fresh mozzarella and then the
prosciutto and the parma since I realized the camera was not on. I’m just going to cover it
and let that steam it up for a minute.
Alright, so we got the brocollirabe on the plate and then I’m just going to scope out some
of our veal, and scope out some of our sauce, our mushrooms. And just layer that over the
top and that’s it. That’s our veal with brocollirabe.
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