Classic Italian Veal Spezzatino Recipes

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

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8



Spezzatino di Vitello Alla Salvia (Italian braised veal with sage) image

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.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 431 milligrams, Sugar 3 grams, TransFat 0 grams

2 tablespoons olive oil
2 tablespoons sweet unsalted butter
3 fat shallots, finely minced
1 1/2 pounds boneless veal stewing meat, trimmed of excess fat
1/4 cup of flour
18 fresh sage leaves
2/3 cup dry white wine
Salt to taste

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