[Italian] How to cook veal jus
Ingredients
- 250 g (9 oz) dried porcini mushrooms
- warm water, for soaking
- olive oil
- 1 onion, finely diced
- 1 garlic clove, finely diced
- 1 celery stalk, finely diced
- 100 g (3½ oz) tomato paste (concentrated purée)
- 200 ml (7 fl oz) white wine
- 200 ml (7 fl oz) veal stock
- zest of 1 lemon
- 2 tbsp freshly chopped flat-leaf (Italian) parsley
- 1 thyme sprig, leaves picked and finely chopped
