Spezzatino Di Vitello
|Stewing veal||1 1⁄2 Pound|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Onion||1 Medium, finely chopped|
|Tomatoes||4 , skinned and chopped|
|Dry white wine||1⁄4 Pint|
|Tomato concentrate||1⁄4 Fluid Ounce (1 Level Dessertspoon)|
|Finely chopped parsley||1 Cup (16 tbs) (Cup Equals Teacup)|
|Chopped fresh basil||1 Teaspoon (Leveled)|
|Pimento||1 , deseeded and chopped (Red / Green Colored)|
|Celery stalks||2 Medium, chopped|
Cut the veal into cubes.
Heat the butter and oil in a saucepan.
Add the garlic and onion and fry over a low heat until soft but not brown.
Add the veal cubes and fry a little more briskly until well sealed and brown.
Add the tomatoes, wine, tomato concentrate, parsley, basil, red or green pimento, celery, and salt and pepper to taste.
Bring to the boil, lower the heat and cover the pan.
Simmer for 1 1/2 to 2 hours or until the veal is very tender.
Serving size: Complete recipe
Calories 1773 Calories from Fat 908
% Daily Value*
Total Fat 102 g157.5%
Saturated Fat 43.4 g216.8%
Trans Fat 0 g
Cholesterol 601 mg200.3%
Sodium 1105.6 mg46.1%
Total Carbohydrates 54 g17.9%
Dietary Fiber 13.6 g54.2%
Sugars 26.4 g
Protein 136 g272.1%
Vitamin A 192.2% Vitamin C 297.1%
Calcium 32.6% Iron 30.5%
*Based on a 2000 Calorie diet