“My auntie Amelia lived on the outskirts of Rome and one of the highlights of visiting her was going as a family to pick mushrooms in the woods. In the afternoon we would all gather in the kitchen and the beautiful aroma of cooked mushrooms used to fill the whole house.” Tony Percuoco, Tartufo, Fortitude Valley, Qld
Ingredients
Method
Main
1.Combine eggs, tomato and thyme in a bowl and season to taste. Heat 1 tbsp oil in a 20cm-diameter frying pan over medium-high heat, add half the egg mixture, swirl to coat pan, cook until firm and golden, then turn, cook until golden (1-2 minutes) and remove from pan. Repeat with remaining egg mixture and another 1 tbsp oil and set aside.
2.Heat 1 tbsp oil in a frying pan over medium-high heat, add mushrooms, season to taste, stir occasionally until tender (3-4 minutes), then set aside.
3.Preheat oven to 180C. Pound veal with a meat mallet to 1cm thick. Place 7 pancetta slices, slightly overlapping, on a work surface in a line, top with a piece of veal, a slice of mortadella, one-quarter of mushrooms and half a frittata, season to taste, roll into a cylinder and secure with toothpicks. Repeat with remaining ingredients.
4.Heat 1 tbsp oil in a frying pan over high heat, add veal, cook, turning occasionally, until golden (1 minute each side). Transfer to an oven tray, roast until just cooked through (8-10 minutes), cover with foil and set aside to rest. Remove toothpicks before serving.
5.Meanwhile, heat remaining oil in a frying pan over high heat, add spinach and stir occasionally until wilted (2-3 minutes). Season to taste and serve hot with sliced rollata and warm beef jus.
Note At Tartufo, beef jus is made in-house, but you can buy it ready-made from select butchers and delicatessens.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.
Notes
