Stufato Rustisciada


2 lbs. Mixed lean meats (beef, veal, pork, sausages)
6 tbs. batter
2 cloves garlic
3 medium-size onions
1 cup white wine
6 oz. veal liver

How to make the Stufato Rustisciada – Mixed Stewed Meat with Onions:

Coarsely dice the various meats. Melt the butter and brown the garlic in a casserole. Remove garlic when brown, and add the finely sliced onion. When tender but not brown, add the meat and let it brown evenly. Add half of the white wine and let reduce. Cook the stufato (“rustisciada”) for another 10 ins. Add the liver and continue to baste with more white wine as the meats get dry.

Cook for 3 more min. Add salt and pepper. Remove from heat and serve with polenta.

TThis dish can also be prepared with any type of leftover meats.

Serves 4-6

Regional recipe from Lombardy

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