Spezzatino Di Vitello Alla Salvia Italian Braised Veal With Sage Recipes

CLASSIC ITALIAN VEAL SPEZZATINO

Classic Italian Veal Spezzatino image

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

Ingredients

1 ½ tablespoons cornstarch
1 teaspoon paprika
½ teaspoon coarsely ground black pepper
1 ½ pounds lean veal stew meat
3 tablespoons extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery, minced
1 fresh Thai chile pepper, minced
1 clove garlic, crushed
½ cup low-sodium vegetable broth
¼ cup dry white wine
4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
3 Roma tomatoes, cubed
1 ½ cups frozen peas
1 bay leaf
2 tablespoons water, or as needed

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)

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

Ingredients

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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