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not to cut all the way through; gently open it out flat as you would a
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book. Trim off and reserve any irregular pieces of meat along the
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edges, leaving a neat, compact shape.
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|
Place rosemary along the center of the meat. Top the meat with
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half of the pancetta, overlapping the slices. Sprinkle with parsley
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and top with remaining pancetta, bay leaves, nutmeg and pepper.
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|
Drain the porcini mushrooms, reserving and straining the liquid.
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Rinse the porcini in cool water, drain again, chop coarsely and place
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on the top of the meat.
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Top with any reserved meat trimmings. Close up meat compactly
|
and tie with kitchen twine, going once around lengthwise and several
|
times around crosswise. Pat dry.
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|
Melt the butter in a deep casserole over medium heat. Add garlic
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and cook until golden, about 6 minutes, then discard the garlic. Add
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the stuffed roast, season with salt, and cook until lightly golden on
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all sides, 15 to 20 minutes.
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|
Add wine and vermouth, basting the meat. Cover the casserole,
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lower heat to medium low and cook, turning and basting occasionally,
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for 15 minutes.
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|
Stir in the almonds and 1/2 cup of reserved mushroom-soaking
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liquid. Cook, turning and basting occasionally, until tender, about
|
15 to 20 minutes longer.
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|
Transfer the meat to carving board and let it stand for 10
|
minutes or longer.
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|
Boil the sauce until lightly reduced. Cut the roast into
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1/2-inch-thick slices; if necessary, reheat the slices in the
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casserole. Spoon sauce over and serve.
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Source: New York's Master Chefs, Bon Appetit Magazine
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: Written by Richard Sax, Photographs by Nancy McFarland
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: The Knapp Press, Los Angeles, 1985
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Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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