This one will impress guests and test your cooking skills. Make sure you know your bain-marie from your sels de bain.
- 110 g dried porcini mushrooms
- 500 g veal goulash
- 50 ml cognac or brandy
- 46 slices of pancetta (approx. 10 g each)
- 6 shallots
- 2 sprigs rosemary
- 400 g mixed minced meat
- salt and pepper
- 200 g walnut kernels, chopped
- 100 ml dry white wine
- 8 bay leaves
For the full recipe and instructions click here.