Warehouse closed Dec 24 - Jan 6. Order before December 23 for prompt shipping. Shop now!
Veal spezzatino
by: Margherita Romagnoli
- Preparation 8 min
- Cooking 70 min
- Portions 4 pers.
Ingredients needed
Serves 4 people
- 1 kg veal cubes
- Favuzzi Tuscan meat rub
- Flour
- ½ cup white wine
- 1 large onion, finely chopped
- 5-6 tbsp Intense Favuzzi olive oil
- ½ cup Favuzzi tomato sauce
- Vegetable stock
- Favuzzi Salt
Products used in this recipe
Steps of preparation
- Thoroughly coat the veal cubes with the Tuscan meat rub, then leave to rest for about 30 minutes.
- Coat the meat with flour.
- In a large pot or Dutch oven, lightly brown the onion in oil, add the meat and brown on all sides.
- Add the wine, stirring constantly until fully evaporated.
- Add the tomato sauce and about twice as much stock. Bring to the boil, then lower the heat and leave to simmer, covered, for about 1 hour or until the meat is tender.
- If needed, add a little water or stock during cooking.
- Check doneness after one hour. If needed, cook for a little longer over low heat, uncovered.
- Rectify seasoning to taste.
- Serve the meat topped with sauce, alongside warm polenta.
Other recipes that may be of interest to you
Favuzzi is also
A selection of
handcrafted products
of quality
A reference
on olive oil