Spezzatino
Recipe
Serves 4-6
Ingredients
1 ½ kg veal cubes (about 1 large pack)
2 Medium Golden Potatoes cubed
2-3 Garlic cloves, in socket
1 Large Onions, thinly sliced
1 ½ Cup frozen peas
2 Large Carrots, cubed
2 Large Celery, cubed
Extra Virgin Olive Oil
Salt & Pepper
1 Cup dry White Wine
2 Cups chicken stock (or water)
2 Bay Leaves
Tarragon
Fresh Basil
Ingredients
1 ½ kg veal cubes (about 1 large pack)
2 Medium Golden Potatoes cubed
2-3 Garlic cloves, in socket
1 Large Onions, thinly sliced
1 ½ Cup frozen peas
2 Large Carrots, cubed
2 Large Celery, cubed
Extra Virgin Olive Oil
Salt & Pepper
1 Cup dry White Wine
2 Cups chicken stock (or water)
2 Bay Leaves
Tarragon
Fresh Basil
How To
1. Pat dry your meat. Salt & Pepper and then roll them in the flour.
2. In a large pan on medium high heat, add a little Olive Oil and sauté the veal for about 5 minutes. Remove
and set aside.
3. Add a little more oil, then thrown in the Onion and Garlic, deglaze with the white wine and sauté 2-3
minutes. Add the chopped carrots and celery, season with salt and pepper, and throw in the bay leaves,
and tarragon and 2 cups of chicken stock (or water). Lower to medium low, cover and cook for 1 hour and
15 minutes. Check in between if it needs more water or broth (1 cup)
4. Add the cubed potatoes and peas, stir, and cover cooking for another 45 minutes.
5. Serve with fresh chopped basil.
I ate this a lot growing up in the Fall/Winter months. The trick is to really give it time to do it’s thing.. Do not rush
it. Change it for beef if you prefer, but veal is really the authentic recipe here.
2. In a large pan on medium high heat, add a little Olive Oil and sauté the veal for about 5 minutes. Remove
and set aside.
3. Add a little more oil, then thrown in the Onion and Garlic, deglaze with the white wine and sauté 2-3
minutes. Add the chopped carrots and celery, season with salt and pepper, and throw in the bay leaves,
and tarragon and 2 cups of chicken stock (or water). Lower to medium low, cover and cook for 1 hour and
15 minutes. Check in between if it needs more water or broth (1 cup)
4. Add the cubed potatoes and peas, stir, and cover cooking for another 45 minutes.
5. Serve with fresh chopped basil.
I ate this a lot growing up in the Fall/Winter months. The trick is to really give it time to do it’s thing.. Do not rush
it. Change it for beef if you prefer, but veal is really the authentic recipe here.