Porcini Tartelettes with a rolled calf roast and Fennel
Alpen Edelweiss Porcini Tartelettes
This is one of our own recipes for our alpine mushroom collection. We love truffles and porcini, which are named Steinpilz in German, Herkkutatti in Finnish and Karljohansvamp in Swedish. This mushroom is widely spread across Europe, from Italy up to the most northern parts in Finland and Sweden, but not easy to find in masses. Similar to the truffle, this mushroom can be used as a dominant flavor in delicious dishes. It should be noted that butter, cream and egg yolk are always a very good flavor carrier here. Combined with relatively shallow side dishes, the whole creation becomes a delight. Wrapped in puff pastry and underlaid with ricotta, the porcini mushroom develops a creamy but crunchy bite.
Our choice of side dishes
Veal goes perfectly with the porcini tartelettes, seasoned with a creamy sauce of the gravy. The delicate flavor here does not overflow the porcini mushroom and the buttery consistency builds a bridge to the puff pastry. For the vegetable component, we use raw fennel, finely sliced and marinated in advance with balsamic crema, honey and pumpkin seed oil. The fennel is also seasoned with its own fennel greens, so as not to bring too many different flavors here.
Recipe for 4 persons
Porcini Tartelettes with rolled calf roast and fennel
- 800 gr of rolled calf roast
- 200 grams of fresh porcini or 25 grams of dried ones
- 350 ml of good white wine
- 250 gr cream
- 3 shallots
- a little bit of ginger
- a piece of root celery
- 1 fennel
- 30 grams of butter for the sauce
- 30 grams of butter for the muffin form preparation
- 300 grams of puff pastry
- optional 250 ml of broth
- Salt&Pepper a few Thyme branches, 2 bay leaves, handful of basil, olive oil
- Crema di Balsamico or Balsamico vinegar pumpkin seed oil, mustard
- 250 grams Ricotta
- 1/2 lemon
- roux or sauce binder
- Put the rolled calf roast into an oven form, rub it with salt, pepper and a tiny bit of mustard.
- Cut 2 shallots and celery into coarse pieces and place them in the oven dish as well. Cut 2-3 thin slices of ginger and put them together with the bay leaves and thyme.
- Now pour the broth or water and half of the wine into the mold and put it in the oven at 180 degrees. The roast stays there for about 90 minutes, pouring a little of the remaining wine over it every now and then.
- Remove the fennel green with a sharp small knife and put it aside for later. Cut the fennel starting from the green side into very thin slices, preferably with a fine slicer, in a small bowl. Add a teaspoon of honey, a teaspoon of balsamic vinegar and half a teaspoon of pumpkin seed oil and mix well.
- Put the fennel aside for only one hour and let it infuse. Prepare a muffin tin and grease it with butter. Now spread the puff pastry on a cutting board and cut three 1.5 cm thin strips from the short side and put them aside. Cut the remaining puff pastry into 6 equal pieces and place them in the muffin tin. Press them gently so that there are no air bubbles underneath.
- Cut the last shallot, basil leaves and porcini mushrooms (keep 6 nice slices for the decoration) into small pieces, mix them together with a spoonful of olive oil, a spoonful of lemon juice, salt and pepper in a small bowl under the ricotta.
- Fill the puff pastry in the muffin tin with the ricotta and porcini cream and cut the 3 strips of puff pastry into 6 pieces of equal length. Place a decorative piece of porcini mushroom on top of the tartelettes and one of the 6 strips across the porcini mushroom piece. Place the muffins in the oven for the last 20-25 minutes of the veal roast and bake until the puff pastry has a golden brown crust.
- After cooking, remove the roast from the pan and keep it warm. Mix the cream into the gravy and thicken it with roux while boiling briefly.
- Serve 2 slices of roast veal with a porcini mushroom Tartelettes, some sauce on a plate and garnish with fennel and a little fennel greens.
The recipe is so simple that it can be cooked even by beginners and advanced with little effort. However, the result can very well be seen and tasted! As always, we recommend that none of the components are overcooked or over-fried. Excessive heat will significantly affect the delicate flavor of the ingredients. We prefer to recommend a well-organized process so that there is no chaos while cooking. The result is guaranteed to please!
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