Stufadin di Zuca Zala

Braised Meat with Butternut Squash

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

As many Ashkenazic Jews emigrated to the Veneto, it’s not surprising to find a Venetian recipe for a stew reminiscent of the familiar Ashkenazic tsimmes, in which sweet potatoes or squash are paired with meat for a savory one-dish meal. In Mantua, a similar dish made with a beef rump roast is called brasato Rachele.

Despite the use of the squash and Marsala, the stufadin is not overly sweet.