Print Recipe
 Scallopini Funghi
Servings
people
Ingredients
Funghi Sauce
  • 30 gm Dried Porcini
  • 500 gm Button Mushrooms
  • 20 gm Garlic chopped
  • 200 gm Onion, finely diced
  • 15 gm Sage chopped
  • 1 bay leaf
  • 50 gm tomato paste
  • 250 ml white wine
  • 500 ml Veal Broth or Water
  • Salt & Cracked Black Pepper
Scallopini
  • 1 kg Union Station Veal Topside
Roesti
  • 1 kg Dutch Cream Potatoes
  • olive oil
  • 100 gm Unsalted Butter
Servings
people
Ingredients
Funghi Sauce
  • 30 gm Dried Porcini
  • 500 gm Button Mushrooms
  • 20 gm Garlic chopped
  • 200 gm Onion, finely diced
  • 15 gm Sage chopped
  • 1 bay leaf
  • 50 gm tomato paste
  • 250 ml white wine
  • 500 ml Veal Broth or Water
  • Salt & Cracked Black Pepper
Scallopini
  • 1 kg Union Station Veal Topside
Roesti
  • 1 kg Dutch Cream Potatoes
  • olive oil
  • 100 gm Unsalted Butter
Instructions
To Serve
  1. Plain Flour, for dusting • 100 ml Olive Oil • Salt & Cracked Black Pepper • 120 ml White Wine • Funghi Sauce • 60 gm Unsalted Butter, cubed • 12 Sage Leaves
Methods – Sauce
  1. Soak the dried porcini in warm water for 1 hour.
  2. Wash then slice the button mushrooms.
  3. Remove the porcini from the liquid and roughly cut into smaller pieces.
  4. Strain the porcini soaking liquid and keep 125ml.
  5. Heat a pot on moderate heat with the olive oil and sauté the garlic and onion until the onions start to caramelize, mix in the sage, bay leaves and slices mushrooms and cook until the mushrooms have wilted.
  6. Mix in the roughly cut porcini and tomato paste, add the white wine allow to come to the boil then add the porcini soaking liquid, stock or water and bring back to the boil lower the heat to a simmer and cook for 30 minutes adjust seasoning to taste.
Scallopini:
  1. Clean any remaining sinew from the veal, then slice it across the grain into 18 thin slices.
  2. Using a meat mallet, gently beat the veal slices between two sheets of cling film until thin.
Roesti
  1. Peel and grate the potatoes season with salt and mix in.
  2. Heat a 20 cm non-stick frying pan with 20 ml olive oil on a moderate heat. Add 250 gm of the grated potato the hot pan and pat down with the back of a kitchen spoon to form a disc about 1 cm thick of potato.
  3. Lower the heat cook spoon 25 gm around the edges of the pan and cook the bottom is golden, invert the potato carefully and cook the other side golden.
  4. Invert the roesti onto a tray and repeat until potato mixture is finished.
  5. Re-heat the roesti in the oven before serving.
To Assemble
  1. Lightly dust the veal scallopini with flour.
  2. Heat the olive oil in a large frying pan over medium heat. Working in batches, add the veal to the pan and season with salt and pepper. Sear on both sides for 1–2 minutes or golden brown.
  3. Deglaze the pan with white wine add the funghi sauce allow to simmer.
  4. Return all the meat to the pan add the butter and cook, carefully shaking the pan, until the sauce binds together.
  5. Mix in the sage leaves and serve with the hot roesti.