Stufatino di Vitello

Name: Stufatino di Vitello (Tuscan veal stew)
Cuisine: Italian
Ingredients: flour; 2 cloves garlic, crushed; 3 tbsp chopped parsley; 1-2 large ripe tomatoes, peeled, seeded & chopped or 3 tbsp tomato puree if tomatoes are not tasty; 1-2 large ripe tomatoes, peeled, seeded & chopped or 3 tbsp tomato puree if tomatoes are not tasty; ¼ chili pepper, finely chopped; 1-2 large ripe tomatoes, peeled, seeded & chopped or 3 tbsp tomato puree if tomatoes are not tasty; salt; pepper; 1 wine glass white wine (approx); olive oil; 1½ lb/700 g lean veal, cut in cubes

Tuscan veal stew

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

Ingredients

1½ lb/700 g lean veal, cut in cubes
1 wine glass white wine (appro

Europe
Italy
Main course

Method

Brown the garlic and chili pepper in oil in a heavy casserole. Add the veal, well dusted with flour, and let it brown. Pour in the wine and when nearly evaporated, add the tomatoes or the tomato puree. Season to taste, lower the heat and cook covered until the meat is tender, about 1 hour. Stir in the parsley just before serving. It is delicious served with deep-fried polenta and fagioli all’uc