Vitello All’uccelletto


1 2/3 lbs. top round or veal tenderloin bits
4 tbs. butter
4 tbs. oil
2 cloves garlic, crushed
bay and sage leaves
1 cup white wine

How to make the Vitello Alluccelletto – Veal Sauteed with Sage:

Cut the veal into irregular strips about 1-2-in. long. Put the butter and the oil into a casserole and add bay and sage leave and garlic. Remove garlic when brown and, when very hot, add the meat.

Saute briskly over a high flame for 4 mins. Add the wine and reduce by 2/3. Add salt and pepper to taste and serve.

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