Grossi Florentino is a Melbourne institution, one of the leading Italian restaurants in the land. It has been a long-standing supporter of Will Taylor wines. It has been a privilege to be a supplier to this great venue for over 10 years now.
This recipe is a perfect accompaniment to Will Taylor Yarra Valley Geelong Pinot Noir 2003.
Spalla di vitello con porcini (Slow cooked veal shoulder with porcini)
2 x 1.3kg boneless milk fed Veal shoulder
50ml Olive oil
4 sprigs Rosemary
10 Sage leaves
50ml Olive oil
1 onion diced
3 Garlic cloves chopped
100g dried Porcini
20g Sage chopped
20ml White Wine
1 lt porcini soaked water
Cut 3 pieces of butchers twine 20cm long and place them 5cm apart on a chopping board, lay one of the veal shoulders out on top of the string inside of the shoulder facing up. Season with salt and pepper, lay 2 sprigs of rosemary and 5 sage leaves down the centre. Tie with the twine to secure the veal. Repeat the process with the other piece of veal.
Heat a large pan on high heat with the olive oil and sear both pieces of veal golden. Put to the side.
Preheat the oven to 170 degrees
Soak the porcini in warm water for 20 minutes.
Heat a large pot with olive oil and sauté the garlic and onion for a few minutes until caramelized. Strain the soaked porcini reserving 1 litre of the strained liquid.
Add the porcini to the pot and mix in with the sage for a few minutes deglaze with the white wine and bring to the boil, add the veal shoulders and season with salt and pepper, pour the reserved porcini liquid into the pot and bring the sauce to the boil, remove from the heat and cover with a lid cook in the oven for 2 ½ hours.
Remove the lid, take out the veal shoulders and remove the strings, carve and serve together with the sauce.