Spezzatino Di Vitello


2 lbs. boneless veal shoulder or chuck
3 oz. oil
1 clove garlic
1 bay leaf
1 tbs. parsley, chopped
1 cup white wine
1/2 lb. ripe tomatoes
2 qts. beef broth

How to make the Spezzatino Di Vitello – Veal Stew:

Cut the meat into large regular cubes. Heat the oil in a large, heavy pot. Add a smashed clove of garlic and brown the meat. Add salt and pepper, the bay leaf, and a little chopped parsley. Cook for a while, and then splash with white wine. When the wine has evaporated, add the tomatoes, peeled, seeded, and chopped. Cook for about 10 mins, then cover the meat with hot broth. Mix the ingredients, cover the pot and cook over low heat for about 2 hours.

Note 1:
Stew is a very common dish in Italian cuisine and is prepared with other meats as well, especially beef. Another variation is to cook the meat without tomatoes. Often, diced potatoes, artichokes, peas or other vegetables are added during the last 30 mins. of cooking. Dried or fresh mushrooms may also be added for extra flavor.

Note 2:
If potatoes are not already in the stew, spezzatino it is usually served accompanied with mashed potatoes or polenta.

Note 3:
In Italy, butcher shops sell meat for stew already cut and prepared. Carne da spezzatino consists of bits and pieces of meat taken from various cuts of veal or beef and is quite inexpensive. Generally, the meat only needs trimming and is ready for cooking.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.