Uno Stufatino Di Vitello Recipes

CLASSIC ITALIAN VEAL SPEZZATINO

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.

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

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.

UNO STUFATINO DI VITELLO

Steps:

• With a mezzaluna or a sharp knife, mince the prosciutto, pancetta, 3 cloves of garlic, and 6 leaves of sage together to make a paste.
• In a terra-cotta or enameled cast-iron casserole over a medium flame, warm the olive oil and heat the fragrant paste, sautéing it for a minute or two.
• Dry the veal on absorbent paper towels and, a few pieces at a time, seal the veal in the hot fat, coloring it well on all sides. Remove the veal to a platter and proceed until all of it has been treated. Toss the veal with the sea salt.
• Add half the wine to the still-warm casserole, stirring and scraping at the residue and permitting it to reduce for a minute or two. Add the tomatoes, the remaining wine, and the veal and bring the mixture to a quiet simmer.
• Cover the casserole, its lid barely askew, and braise the veal for 40 minutes. Add the peas and continue the gentlest braise for another 20 minutes, or until the meat is melting into its sauce. Permit the stufatino to rest for at least 1/2 hour or as long as several hours. Just before serving the veal, mince 2 cloves of the garlic, 3 sage leaves, and the lemon zest nearly down to a powder with a mezzaluna or a very sharp knife.
• Slowly reheat the stufatino-or, on a warm evening, present it at room temperature-ladling it into shallow bowls, dusting it with the garlic/sage/lemon mixture, and offering it with cold white wine and warm, just-toasted bread.