Italian Sage Bread Pane Alla Salvia Recipes

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SPEZZATINO DI VITELLO ALLA SALVIA (ITALIAN BRAISED VEAL WITH SAGE)



Spezzatino di Vitello Alla Salvia (Italian braised veal with sage) image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons sweet unsalted butter
3 fat shallots, finely minced
1 1/2 pounds boneless veal stewing meat, trimmed of excess fat
1/4 cup of flour
18 fresh sage leaves
2/3 cup dry white wine
Salt to taste

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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