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Veal Stew A web-exclusive recipe from Italian Cooking and Living|
32 ounces chopped veal
3 tablespoons olive oil
2 bay leaf leaves
4 pancetta slices
2 onions, thinly sliced
3 carrots, thinly sliced
1 teaspoon dried cumin
salt
1 teaspoon pepper
1 cup dry white wine
2 cups vegetable, or beef if you prefer, broth
Wash, pat dry and cut the chopped veal into small cubes. Pour
the olive oil into a casserole and add 1 bay leaf leaf and the meat. Let brown
for 10 minutes. Remove the meat and place the pancetta in the same casserole.
Cover with a layer of minced onions and carrots. Add the browned veal cubes;
dust with the dried cumin; add salt, pepper, and the other bay leaf leaf, roughly
cut. Pour in the white wine, and let it evaporate over high heat; lower the
heat and slowly add the broth. Continue cooking over very low heat for 2 hours.
Serve warm. Serves 6
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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