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Spezzatino Di Vitello

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  Stewing veal 1 1⁄2 Pound
  Butter 1 Ounce
  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
  Salt To Taste
  Pepper To Taste

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.

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