Veal Cooked in the Sardinian Style

Vitello alla Sarda

Veal is not very much in evidence among all the mutton and horsemeat on the meat stalls in the covered market in Cagliari, but this is because it is a fairly new element in the local cuisine - though no less valid because of it After all the locals have only recently begun to be able to afford such luxuries! If you would like a cheaper alternative, a boned and rolled turkey breast also works very well.


  • lb (500 g) piece stewing veal or turkey breast
  • 3 tablespoons plain white flour
  • 6 tablespoons olive oil
  • 1 tablespoon capers, rinsed and dried
  • 1 glass dry white wine
  • 2 thin slices from a carefully peeled lemon
  • 1 onion, peeled and chopped
  • 1 carrot, scraped and chopped
  • 1 handful parsley, chopped
  • 1 large clove garlic, peeled and chopped
  • salt


Roll the meat lightly in the flour. Pour the oil into a deep flameproof casserole with a tight-fitting lid and heat on top of the stove for about 2 minutes. Add the meat and brown all over to seal it. Add the capers, wine, lemon slices, onion, carrot, parsley and garlic. Sprinkle with about 3 pinches salt, cover with aluminium foil and place the lid on the top. Simmer very slowly on top of the stove or in a pre-heated oven at gas mark 4, 350°F (180°C), for about 2 hours.

Remove the meat from the casserole, slice it and arrange it on a warmed platter. Strain the juices in the casserole, pushing the vegetables through the sieve to make a smooth sauce. Heat this through and pour it over the sliced meat. Serve at once.