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.