Fricassea di Vitello Toscano (Tuscan Veal Fricassee)

April 14, 2013Posted in:

Fricassea di Vitello Toscano
Tuscan Veal Fricassee
Serves 3-4

1 red onion, cut into 1-inch pieces
2 carrots, cut into ½-inch lengths
1 stalk celery, cut into ½-inch lengths
3 tablespoons sweet butter
2 tablespoons flour, plus extra for veal
Salt and fresh ground black pepper, to taste
1 cup warm homemade beef broth
3 tablespoons olive oil
2 cloves garlic, peeled and crushed
2 tablespoons chopped fresh sage
1 pound veal loin, cut into 1-inch cubes
½ cup white wine
3 ounces dried porcini mushrooms, soaked in 2 cups warm water for 30 minutes, tough stems removed
2 egg yolks
2 teaspoons freshly squeezed lemon juice

1. Blanch the onion, carrots, and celery for 1 minute and set them aside.
2. Blend the butter with the 2 tablespoons of flour and place it in a medium saucepan. Heat over medium until the butter melts and the roux is lightly browned, about 2 minutes. Add salt and pepper and remove the pan from the heat, then add the broth. Return the pan to the heat and cook the sauce until it begins to thicken, 8 to 10 minutes. Remove from the heat and set aside.
3. In a large saute pan, combine the olive oil, garlic, and sage. Heat over medium until the garlic starts to color, 5 to 7 minutes. Remove the garlic and set it aside with the blanched vegetables.
4. Raise the heat to high, lightly flour the veal, and add it to the pan. Stir well so the pieces brown evenly, 8 to 10 minutes. Add the white wine, the reserved vegetables, the mushrooms, reserved garlic, and sauce. Bring the mixture to a boil, then lower the heat and cook covered for 40 to 50 minutes, until the veal is tender.
5. Beat together the egg yolks and the lemon juice and add them to the veal. Taste and adjust the seasonings. Serve the fricassee with mashed potatoes. (See pg 28)