Chard and Mushroom-Stuffed Breast of Veal

Ingredients

• 4 teaspoons pepper black freshly ground plus more for seasoning
• 2 cups carrots finely chopped
• 1 cup celery finely chopped
• 1 pound crimini mushrooms trimmed finely chopped (baby bella)
• 2 ounces porcini mushrooms dried
• 2 cups cooking wine dry white
• 2  eggs 
• 5 teaspoons sage fresh divided chopped
• 6  garlic cloves chopped
• 1 teaspoon ground cardamom 
• 8 teaspoons hungarian paprika sweet divided
• 2 tablespoons kosher salt plus more for seasoning
• 2 cups leeks white finely sliced ( and pale-green parts only)
• 1 cup low-salt chicken broth ()
• 2 tablespoons olive oil 
• 1 cup onion finely chopped
• 2 cups onions chopped
• 1 cup parmesan finely grated
• 12 ounces swiss chard coarsely chopped
• 4 pound veal breast boneless trimmed halved (approx.)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• pot
• blender
• baking pan
• aluminum foil
• slotted spoon
• kitchen twine

Directions

1. Place dried porcini in a 2-cupmeasuring cup.
2. Add boiling water to cover.
3. Let soak for 30 minutes.
4. Using a slotted spoon, transfer mushroomsto a work surface. Reserve soakingliquid. Chop mushrooms; reserve.
5. Cook the chard in a large pot of boilingsalted water for 5 minutes.
6. Transfer toa large bowl of ice water to cool.
7. Drain;squeeze out liquid.
8. Heat oil in a large skillet over mediumheat.
9. Add leeks, onions, garlic, and a pincheach of salt and pepper. Cover and cook,stirring occasionally, until vegetables aresoft, about 10 minutes.
10. Add chopped criminimushrooms, sage, and half of choppedporcini. Cook, uncovered and stirringoccasionally, until crimini are soft, about5 minutes.
11. Place bread cubes in a large bowl.
12. Addmushroom mixture with any liquid from panand chard; stir to combine. Stir in Parmesan;season with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover and chillstuffing, remaining porcini, and soakingliquid.
13. Add eggs and mix well to moistenbread, adding some of reserved porcinisoaking liquid to moisten if necessary(leave any sediment behind).
14. Preheat oven to 325°F.
15. Combine6 teapoons paprika, 2 tablespoons salt, 4 teaspoons sage,4 teaspoons pepper, and cardamom in a smallbowl.
16. Place veal breasts on a work surfaceand pound thickest part of veal with ameat mallet into even thickness. Rub spicemix all over.
17. Spread 1 1/2 cups stuffing overeach, leaving a 1" border on all sides. (
18. Placeremaining stuffing in a small baking dish;bake with veal during last 30 minutes ofroasting).
19. Roll veal into cylinders and tiecrosswise with kitchen twine at 1" intervals.
20. Heat oil in a heavy pot large enoughto hold both veal breasts over medium-highheat.
21. Add veal to pot and cook untilbrowned on all sides, 5–7 minutes.
22. Transferveal to a large plate.
23. Add remaining reserved porcini fromstuffing, leeks, carrots, celery, and onion topot.
24. Add remaining 2 teaspoons paprika and 1 teaspoonsage; season with salt and pepper and stirto coat.
25. Add wine, broth, and any remainingporcini soaking liquid. Boil for 2 minutes.
26. Add veal. (Liquid should come halfway upsides of veal; add more broth if necessary).
27. Cover, transfer to oven, and cook, bastingand rotating veal every hour, until verytender, 2 1/2–3 hours, depending on thicknessof veal.
28. Transfer veal breasts to a carvingboard; tent loosely with foil.
29. Meanwhile, spoon fat from surfaceof sauce. Strain sauce into a saucepan.
30. Transfer vegetables to a blender; purée untilsmooth, adding some sauce as necessary.
31. Add 2 cups puréed vegetables to saucein pan. Simmer over medium-high heat untilreduced to 4 cups, 8–10 minutes. Seasonto taste with salt and pepper. Set aside3 cups for veal and reserve the remaining1 cup sauce for another use.
32. Slice veal into 3/4"–1"-thick slices andserve with sauce.