ENT: Spezzatino Di Vitello
Source of Recipe
"Patsy's Cookbook, " by Sal J. Scognamillo
* Exported from MasterCook *
Spezzatino Di Vitello
Recipe By : Sal J. Scognamillo
Serving Size : 4 Preparation Time :0:00
Categories : Italian, Meats, Veal, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds veal shoulder -- boned, cut into
-- 2-inch cubes
1 teaspoon salt plus more -- to taste
1/2 teaspoon black pepper -- freshly ground
plus
more salt -- to taste
1/2 cup all-purpose flour
2/3 cup olive oil
2 medium yellow onions -- chopped
6 celery ribs -- chopped
2 cups canned Italian plum tomatoes -- coarsely chopped
-- with juice
1/2 cup white wine
plus
2 tablespoons dry white wine
1/4 cup fresh flat-leaf parsley -- chopped
4 bay leaves
3 carrots -- halved lengthwise
-- then cut into
-- 1-inch pieces
3 medium potatoes -- peeled and cut
-- into 1-inch cubes
Season the cubed veal with the salt and pepper, and coat with flour.
Heat the oil in a Dutch oven over medium flame and saute the veal, turning, until brown on all sides, about 6 minutes. Remove the veal and reserve.
Add more oil to the Dutch oven if it's dry, and heat for 1 minute. Reduce the flame to low and saute the onions and celery, stirring occasionally, for about 5 minutes, or until the vegetables are golden. Return the veal and add the tomatoes, 1/2 cup of the wine, the parsley, bay leaves, and enough water to cover (at least 2 cups). Bring to a boil, reduce the heat to low, and cover. Simmer for 1 hour and 30 minutes, stirring occasionally and adding water as necessary.
Add the carrots and potatoes and cook for 20 to 25 minutes, until the veal and vegetables are fork tender. Add the remaining wine, bring to a boil, and remove from the heat. Discard the bay leaves, season to taste with salt and pepper, and serve.
Cuisine:
"Italian"
Source:
"Patsy's Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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