Veal with Creamy Mushrooms and Cavalo Nero Recipe - With Wine Match

Veal can pair well with soft, light reds or structured whites - try lightly oaked Chardonnay or a crisp Gruner Veltliner with enough acidity to cut through the creamy sauce but not overshadow the delicate meat.
Ingredients
1 TBSP OLIVE OIL

2 VEAL ESCALOPES

200G WILD MUSHROOMS

4 TBSP BRANDY

40G BUTTER

100ML DOUBLE CREAM

200ML VEGETABLE STOCK
SALT AND FRESHLY GROUND BLACK PEPPER

2 TBSP CHOPPED CHIVES

30G BUTTER

1 TBSP OLIVE OIL

300G CAVOLO NERO, STALKS REMOVED, FINELY SLICED – OR ALTERNATIVELY USE KALE

Recipe Method

1. Heat the olive oil in a pan that can go into the oven, and fry the veal until golden-brown on both sides. Remove the veal from the pan and set aside. Keep warm.


2. Add the mushrooms to the same pan used to cook the veal and fry for 5-6 minutes. Return the veal to the pan.


3.Add the brandy, heat for 3-4 mins or longer until most of the liquid has evaporated.


4.Add the butter and cream, bring to the boil and heat for one minute. Season to taste with salt and freshly ground black pepper, and stir in the chopped chives.


5.In a separate pan, melt the remaining butter and olive oil and add the cavolo nero. Fry for one minute, then pour in the stock, bring the mixture to the boil and boil for 4-5 minutes, or until tender.


6. To serve, divide spoon the veal and wild mushrooms onto a serving plate and serve the cavolo nero alongside.



Wine Match

In terms of a pairing, you could go either way - reds or whites. If opting for red stick to lighter styles whilst with whites, try a lightly oaked Chardonnay or crisp Gruner Veltliner.


^ back to top ^