Veal Fricassée with Capers and Porcini

Ingredients

• 800 g veal (e.g., shoulder)
• 2 shallots
• 200 g celeriac
• 2 Garlic cloves
• 2 tbsp plant oil
• 2 tbsp flour
• 200 ml dry white wine
• 250 ml veal stock
• 1 bay leaf
• 100 ml heavy cream
• 2 tbsp capers
• Salt
• Pepper (freshly ground)
• 300 g Tagliatelle
• 300 g porcini mushrooms
• 2 tbsp butter
• parsley (for garnish)

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite‑sized cubes. Peel and dice the shallots, celeriac, and garlic. Brown the meat in hot oil, add the diced vegetables and cook 3–4 minutes, then dust with flour and deglaze with white wine. Let reduce slightly, pour in veal stock, add bay leaf, and simmer gently for about 45 minutes while stirring occasionally. Remove the meat from the sauce and blend it finely. Add cream and capers, let thicken if needed, and stir in a bit more stock. Return the meat to the sauce and season with salt and pepper.

2. 2.

   Cook tagliatelle in salted water until al dente.

3. 3.

   Clean porcini mushrooms; halve or slice thickly depending on size. Sauté in hot butter for about 3 minutes until golden brown, seasoning lightly with salt.

4. 4.

   Drain noodles onto plates, spoon the fricassée over them, top with sautéed mushrooms, and garnish with parsley before serving.