• 1/2 oz dried porcini mushrooms
  • 1 cup boiling chicken broth or broth
  • 6 tbsp extra-virgin olive oil
  • 1/2 lb wild mushrooms, wiped clean with damp paper towels and chopped if large
  • Kosher or Sea Salt
  • Freshly ground black pepper
  • 2 lbs veal cutlets (1/3 to 1/4 inch thick)
  • All-purpose flour, for dusting the veal
  • 1 large onion, finely chopped
  • 1 medium-size carrot, finely diced
  • 6 large garlic cloves, chopped
  • 3 medium-size tomatoes, cut in half
  • 1/2 cup dry red wine
  • 1/3 cup hazelnuts, lightly toasted
  • 1 tbsp grated bittersweet chocolate
  • 2 tbsp minced fresh flat-leaf parsley, plus more for garnish

Fricando, veal cooked in a sauce fragrant with mushrooms, is Catalan home cooking at its finest. The Catalans have been making fricando since the 18th century, which is classically served with Spinach with raisins and pinenuts. One of my favorite Spanish recipes!