Grilled Portobello Mushroom
Sautéed Veal Medallion
Wild Mushroom Agnolotti
Pinot Noir Veal Stock Reduction
with Crème Fraîche & Fried Sage
Thank you to the folks at Foodbuzz and Buitoni for the sample of the new Wild Mushroom Agnolotti. We had a great time cooking up a unique presentation for this delicious pasta!
Veal medallions, cut into the same size as the portobellos, are seasoned with salt and pepper, dusted with flour and sautéed until golden brown over medium heat in a mixture of half olive oil half butter. Squeeze 1 T. fresh lemon juice over the veal then remove from the pan. Keep warm.
Add 1/4 c. minced shallots and 1/2 t. thyme to that same pan and sauté briefly. Add 1 c. Pinot Noir, raise the heat to high, scraping the browned bits from the bottom of pan.
Meanwhile, cook the agnolotti according to the instructions on the package in boiling water with 1 T. olive oil.
When the veal stock has reduced by half, whisk 3 T. crème fraîche into the sauce. Strain the sauce through a fine mesh sieve. Add salt and fresh ground pepper to taste. Keep warm.
Sauté a handful of fresh sage leaves in 1 T. butter, turning once, until crisp, about 2 minutes. Remove sage leaves to a paper towel.
To assemble: Place the warm portobello in the center of the plate, top with a fried sage leaf then a medallion of veal. Take 3 wild mushroom agnolotti and surround the mushroom cap. Sparingly ladle warm Pinot Noir Cream Sauce over the pasta and veal. Crumble fried sage leaves by hand and sprinkle over dish. Garnish with a whole sage leaf.
Why we loved this: Different textures and flavors that complemented each other well. The sauce was a high-note accent to the dish, adding flavor, color, and elegance. The fried sage melts in the mouth and tastes like savory candy.
We are excited to enter this dish in the Buitoni recipe contest. Come join in the fun, the contest is open until April 30th. Go to Foodbuzz and click on Flavor-of -the Month for details. The prize is an All-Clad Copper Core Cookware set.
And I want to thank my brother Bill. You should all be so lucky as to have Bill helping in the kitchen. I think from his military training and years as a Captain, he takes orders like a professional sous chef, pays attention to every detail. Although he does not answer me with "Yes, Chef" he will not leave my home until every dish is washed and the entire kitchen is spotless. And he gave me a good chuckle when said he would be happy to take that All-Clad Copper Core Cookware for his new home in the Florida Keys. Such a nice supportive brother! Anybody in that area that can cook for him? He likes everything but peanut butter.