1001. BRAISED BACON-STUFFED SCALOPPINI with PORCINI MUSHROOMS

12 thin 2 X 3 inch slices veal or beef, pounded to 1/4 inch thickness
salt and freshly ground black pepper, to taste
6 thin slices smoked bacon, halved
2 hard-cooked eggs, cut lengthwise into 6 pieces
2 carrots, cooked and cut into 11/2 X ¼ inch strips
12 cilantro sprigs
2½ tablespoons all purpose flour
¾ cup hot water
3 tablespoons butter or vegetable oil
½ cup dried porcini mushrooms
1 cup finely chopped onion
1 large clove garlic, finely minced
1 teaspoon dried oregano
½ cup red wine
½ cup beef broth
2 tablespoons minced fresh parsley

Place the meat flat on a work surface, season with salt and black pepper, and cover each piece with 1 piece of bacon. Place 1 piece of egg, 2 carrot strips, and 1 cilantro sprig in the center of each piece. Starting at a short side, roll the meat tightly around the filling twice, closing in the edges. Tie with kitchen string. Dust the meat bundles with the flour, shaking off any excess.

Soak the dried mushrooms in the water about 15 minutes. Drain the mushrooms and chop finely. Pass the soaking liquid through a coffee filter to remove any sand and reserve.

Heat the butter in a heavy Dutch oven over medium heat until it is hot but not smoking. Add the meat bundles, and sauté, turning, until browned on all sides, about 6 minutes. Be careful not to burn the drippings. Remove the meat bundles, and place on a platter.

Add the onion and garlic to the meat drippings, and sauté over medium heat about 3 minutes. Add the mushrooms, their soaking liquid, oregano, wine, and beef broth. Return the meat to the pan, cover, and simmer over low heat, 20 to 25 minutes. If the sauce is too thin, remove the meat from the pan, and reduce the juices over high heat, stirring, until the sauce has the desired consistency. Taste for seasonings.

For an elegant presentation, discard the kitchen string from the meat bundles and cut each one in half. Spoon the sauce into a warm serving platter, arrange the meat on top, cut side up to reveal the colorful spiral. Sprinkle with parsley and serve at once.


courtesy of: The Chilean Kitchen, by Ruth Van Waerebeek-Gonzalez. HP Trade, 1999