This simple entree is terrific with polenta or risotto on the side. Cacciatore literally means “hunters’ style,” and most cacciatore in Italy is made with ingredients a hunter would carry with him-usually a bit of lardo, oil, vinegar, and foraged herbs. (The addition of tomato seems to be an American variation.) This recipe relies on the woodsy flavors of rosemary and cremini mushrooms. Serve it over polenta, mashed potatoes, pasta, or risotto.
SERVES: 6 TO 8
INGREDIENTS:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 garlic cloves, minced
- 1 1/2 teaspoons finely chopped fresh rosemary
- 3 pounds veal shoulder, cut into 1-inch pieces
- 3 pancetta slices, cut into 1-inch dice
- 1 pound cremini mushrooms, quartered
- 1 1/4 cups white wine, such as Orvieto or dry vermouth
- 2 tablespoons unsalted butter, cut into small bits
INSTRUCTIONS:
- In a small bowl, combine 1 tablespoon of the oil with the salt, pepper, garlic, and rosemary, and rub the mixture into the veal.
- Heat the remaining 2 tablespoons of oil in the pressure cooker over medium-high heat. Add the pancetta and cook until it renders its fat. Brown the veal, a few pieces at a time, removing them to a plate when they are browned.
- Add the mushrooms to the pot and sauté for about 3 minutes. Add the wine and bring to a boil, stirring up any browned bits sticking to the bottom. Return the veal to the pressure cooker.
- Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the veal and mushrooms from the pressure cooker, arrange on a plate, and cover with aluminum foil to keep warm.
- Reduce the sauce in the pressure cooker over high heat for 5 minutes, and then whisk in the butter, a bit at a time, until the sauce is emulsified.
- Return the veal and mushrooms to the pan and serve immediately.
