Portafogli di Vitello con Porcini -- Veal Wallets Stuffed with Porcini

For 6 people you will need:

• 12 thinly sliced veal cutlets, 1 3/4 pounds in all
• 1/2 pound fresh porcini (these are the classic European mushroom; you may want to try portabella mushrooms instead or something else that is flavorful. Champignons won't do the recipe justice.)
• 1/3 cup butter
• 1 1/8 cups grated Parmigiano
• A small onion, minced
• 3 slices of white bread, moistened with broth and gently squeezed to remove excess moisture
• An egg
• A bunch of parsley, minced
• 2 cloves garlic
• Several leaves sage
• 1/2 a bouillon cube, crumbled
• flour
• olive oil
• 1/2 cup dry sherry
• Salt
• Pepper
• Freshly grated nutmeg
• Needle and thread

Carefully clean the mushrooms of any dirt that's adhering to them, rube them with a dampened cloth, and slice them finely. Sauté the minced onion in half the butter, and when it begins to turn translucent add the mushrooms. Cook for about 10 minutes over a moderate flame, seasoning the mixture with the crumbled bouillon cube. When the mushrooms are cooked, mince them, and then combine them with the bread, the egg, the Parmigiano, pepper, a dash of nutmeg, and a little salt. Mix thoroughly, then add the minced parsley.

Once you have prepared the filling gently pound the slices of meat to thin them, taking care not to puncture them. Season the slices (one side only) with salt and pepper, and place a bit of the filling in the center of each. Fold the slices over the filling and sew them shut.

Preheat the oven to 400 F (200 C), and while it is heating flour the wallets and brown them in an ovenproof skillet in which you have heated the remaining butter, a couple of tablespoons of oil and 2 leaves of sage. Sprinkle the sherry into the pan and cook until half is evaporated. Cover the pan and transfer it to the oven for 15 minutes. When the wallets are done transfer them to a platter, remove the strings, drizzle the drippings over them and serve.

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