Ripieno di Carne

Name: Ripieno di Carne
Cuisine: Italy
Ingredients: ¼ pound ground pork; ¾ pound ground veal or beef; small handful (about ½ ounce) dried porcini mushrooms, soaked in hot water to soften for 30 minutes, drained with liquid reserved, and chopped; ½ pound ground chicken breast; ¾ pound ground veal or beef; ¼ cup unsalted butter; Salt and freshly ground black pepper; ½ cup dry white wine; small handful (about ½ ounce) dried porcini mushrooms, soaked in hot water to soften for 30 minutes, drained with liquid reserved, and chopped; Salt and freshly ground black pepper; ¼ cup chopped fresh flat-leaf parsley

Meat Filling

Preparation info

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

Ingredients

¼ cup unsalted butter
¾ pound ground veal or beef
¼

Europe
Italy
Dinner
Gluten-free
Spicy
Mediterranean

Method

Melt the butter in a large sauté pan over medium heat. Add the veal or beef, pork, and chicken and sauté, breaking up the meats with a fork, until they lose their redness, about 5 minutes.

Meanwhile, strain the mushroom soaking liquid through a cheesecloth-lined sieve. When the meats are ready, add the mushrooms, strained liquid, and the wine and cook until the liquids are absorbed into