Stufatino (Firenze)

Veal Stew

Preparation info

  • Difficulty


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.


  • to 2 lbs. of leg of young veal
  • ½ pint of tomato pulp
  • 6 tablespoons of white wine
  • 2 or 3 cloves of garlic
  • 2 sprigs of rosemary
  • 4 tablespoons of oil, salt and pepper.


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 the rosemary. Bring to the boil and simmer for 1½ hours till the meat is very tender.