Name: Veal Bocconcini with Porcini and Rosemary
Yield: Makes 4 servings
Ingredients: 1 1/4 oz (30 g) dried porcini (1 1/2 cups), rinsed; 1 1/2 cups warm water; 13/4 lb boneless veal shoulder, cut into 1-inch cubes; 3 tablespoons all-purpose flour; 1/4 cup extra-virgin olive oil; 1 cup dry white wine; 1/2 cup heavy cream; 1/2 cup whole milk; 8 soft dried tomatoes (not packed in oil), cut crosswise into 1/8-inch-thick slices; 1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise; 2 (4-inch-long) fresh rosemary sprigs; 3/4 teaspoon salt

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When purchasing dried porcini, look for packages containing large, flat, recognizable slices of the mushroom.

Active time: 35 min Start to finish: 1 3/4 hr

Cooks' note:

• Stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before reheating over moderate heat, stirring occasionally.

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