Spezzato Recipe 35

Steps:

• Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
• Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
• Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
• Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
• Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
• Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
• Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
• Serve with biscuits for dunking and enjoy!

Steps:

• Step One: roast the chicken.
• If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained.
• Step Two: coat and finish the spitzad.
• In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated.
• Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon.
• You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter.
• Enjoy eating them with your fingers if you dont want to fuss with a knife and fork.

Steps:

• Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
• Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
• Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
• Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

Steps:

• Brown the veal cubes well in a little olive oil. Add the green peppers; mix and cook slowly. In another pan, saute onions and garlic lightly. Mix in the tomato puree and sugar and add to the first pan. Add the sliced mushrooms draining off liquid, if using canned. Cook slowly, stirring frequently, until the meat is done, about 20-25 minutes. Season to taste. Serve on italian rolls or over pasta.

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.