Veal Sorrentina with Mushrooms Recipe

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.