Spezzatino Di Vitello Alla Salvia Italian Braised Veal With Sage Recipes
CLASSIC ITALIAN VEAL SPEZZATINO
Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
- Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
- Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
- Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g
SPEZZATINO DI VITELLO ALLA SALVIA (ITALIAN BRAISED VEAL WITH SAGE)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Over medium heat, melt the butter in the olive oil. Add the shallots, and cook slowly, stirring constantly, until they are translucent. Remove shallots and set aside.
- Lightly dredge veal pieces in flour. Add to the pan, and cook over medium heat until well browned.
- Add sage leaves and wine and mix well. Return the shallots to the pan, and lower the heat. Cover and simmer for approximately 1 hour, stirring occasionally. If the wine cooks down too much, add a little water to the pan.
- Just before serving, taste and add salt if necessary and desired.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 431 milligrams, Sugar 3 grams, TransFat 0 grams
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