Porcini Tartelettes with a rolled calf roast and Fennel
Hauptspeise
15 min
60 min
4
Fat
Carbs
Protein
This is one of our own recipes for our alpine mushroom collection. We love truffles and porcini, which are a versatile delicacy in alpine and Nordic cooking. Wrapped in puff pastry and underlaid with ricotta, the porcini mushroom develops a creamy but crunchy bite. Rolled calf roast goes perfectly with the porcini tartelettes, seasoned with a creamy sauce from the gravy. For the vegetable component, we use raw fennel, finely sliced and marinated in advance with balsamic crema, honey and pumpkin seed oil. 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!
Ingredients
200 g of fresh porcini or 25 g of dried ones
350 ml of good white wine
250 g cream
3 shallots
a little bit of ginger
a piece of root celery
1 fennel
30 g of butter for the sauce
30 g of butter for the muffin form preparation
300 g 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 Balsamic vinegar, pumpkin seed oil, mustard
250 g Ricotta
1/2 lemon
roux or sauce binder
Instructions
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
Important Warning!
The recipe is so simple that it can be cooked even by beginners and advanced with little effort. We recommend that none of the components are overcooked or over-fried. Excessive heat will significantly affect the delicate flavor of the ingredients.
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