CLASSIC ITALIAN VEAL SPEZZATINO
Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g
VITELLO SPIEDINO
Provided by Food Network
Number Of Ingredients 12
Steps:
- Place veal in plastic wrap and pound. Remove, divide into 3 equal pieces and place on a flat surface. Place 1 piece of salami on top each veal piece. Spread seasoned bread crumbs on top of salami. Sprinkle Parmesan cheese on top of bread crumbs. Lightly pound together. Fold sides of veal and roll. On skewer, place whole bay leaf and onion, then veal. Repeat with the other 2 bay leaves, onions and veal pieces. Dip in flour, then saute on high flame in olive oil (turn) until brown. Drain out excess oil. Add salt and pepper, butter, white wine and veal stock. Place in oven for 10 to 12 minutes at 400 degrees.;
VITELLO TONATTO FONDUE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small saute pan heat 1/4 cup olive oil over medium heat, add the garlic and fry until golden brown, add the chopped capers, and the parsley to the pan, mix well and remove to a small bowl to cool. Stir in 1/2 cup olive oil.
- Lay out the veal pieces and cut in half lengthwise to achieve 8 strips. Lay veal strips down flat in a non-reactive baking dish and spoon the cooled caper garlic mix over the top. Let marinate for 20 to 30 minutes.
- Meanwhile, prepare the tonatto sauce:
- In a blender combine all ingredients and blend on high speed until smooth and well emulsified, check for seasoning and transfer to a small serving bowl.
- Roll the marinated veal from end to end and skewer each roll on the end of the wooden skewers. Heat a grill pan over high heat, and add 1 tablespoon olive oil, heat until hot but not smoking. Add the veal skewers to the pan and cook on high for about 3 minutes on each side. Remove to a serving dish. Lower the heat on the grill pan to medium and add the red wine, reduce by half and spoon over the cooked veal skewers. Serve alongside the tonatto sauce to dip veal skewers.
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