Stufatino (Firenze)

Name: Stufatino (Firenze) (Veal Stew)
Cuisine: Italy
Ingredients: 2 or 3 cloves of garlic; 6 tablespoons of white wine; 4 tablespoons of oil, salt and pepper.; 2 sprigs of rosemary; 4 tablespoons of oil, salt and pepper.; 4 tablespoons of oil, salt and pepper.; ½ pint of tomato pulp; 1½ to 2 lbs. of leg of young veal

Veal Stew

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is a most popular dish in Florence and throughout Tuscany. Here again, as for l’osso buco, “sucking calf,” should be used.

Ingredients

1½ to 2 lbs. of leg of young veal
½ pint of tomato pulp

Europe
Italy
Gluten-free

Method

The meat is either sliced or cut into 2 inch lengths. Put the oil in a saucepan or in an earthenware casserole and, when hot, add the garlic. Cook till slightly brown and add the meat, seasoning with salt and pepper. When the meat is slightly brown, add the tomato pulp, the wine and th