A Stew may not be your dainty best-silver-and-crystal sort of fare, but I wonder if one with good olive oil, garlic, and some pork fat isn’t the most happy thing that can be done with meat, veal included. Everyone must supply his or her answer, but this is, in any case, what I mean by a good stew, forthright and basic as it can be. Everything in it is fundamental. The onion and pancetta affumicata (bacon) sautéed in olive oil. The garlic sliced thin so it will release sufficient but not obtrusive flavor. The white wine. The only modest flight of fancy are the olives, but they do no damage.
© 1986 Marcella Hazan estate. All rights reserved.