It’s 5 Star Makeover time! This month’s theme is a much more free-form and team-based challenge. We’re assigned to teams of three. Among that team, we are to create an appetizer, an entree, and a dessert with a decided ingredient or theme. Our team, Le Morel, includes the incredibly talented Lazaro from Lazaro Cooks! and Joan from FOODalogue. And today, we present you with a tasting of morels, the honeycomb-like mushrooms often used in French cooking. Your menu today is:
Chard Wrapped Veal Involtini with Morels, Eggs & Cheese
- 1/4 cup breadcrumbs
- 5 tablespoons olive oil, divided
- 1 pounds thin, flat veal cutlets
- 2 cups of chicken broth
- 1 dried morel mushroom, ground into powder
- 1/2 oz dried morel mushrooms, soaked in warm chicken broth for 30 minutes, keep soaking broth
- Salt and freshly ground black pepper
- 1/2 cup grated parmigiano-reggiano
- 1 tablespoons minced garlic
- 1 bunch chard, separate out large chard leaves
- 2 hard-boiled eggs
- 1 cup red wine
- 1/4 cup tomato paste
- 1 (28-ounce) whole Italian tomatoes, crushed, with juices
- 2 bay leaves
- Season veal cutlets with salt and pepper on both sides. Cover one side of each veal piece with cheese, mushroom powder, garlic, 1 tsp of salt, 1/2 tsp of pepper, and bread crumbs.
- Cut the eggs in quarters lengthwise. Lay the eggs down the middle of the veal. Roll the veal up, enclosing the filling around the eggs, all the way to the other end. Tie the roll with kitchen twine in several places so that filling is secured and involtini is tightly bound.
- Heat oil over medium-high heat in a large saucepan. Place veal involtini in pan and brown on all sides, about 8 minutes total. Add wine and turn meat to coat all sides. Add tomato paste, tomatoes and their juices, and enough mushroom soaking broth to come 2/3 of the way up the meat. Bring to a boil, add bay leaves, and reduce heat to a simmer to cook, covered, for 30-40 minutes.
- Fill a large bowl with ice water and set aside. Boil a pot of water. Blanch swiss chard leaves for 1 minute. Shock leaves in prepared ice bath and dry between sheets of paper towels.
- Remove meat from pan and continue to cook pan juices, uncovered, until sauce thickens, about 10-15 minutes. Meanwhile, add cleaned morel mushrooms to sauce to lightly cook.
- Place each meat involtini on a chard leaf, roll leaf up to enclose the involtini. Cut veal involtini in halves and serve with tomato sauce and morels.