Spezzatino di Vitello alle Olive Verdi

Veal Stew with Green Olives

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    Marcella's Italian Kitchen

    Marcella's Italian Kitchen

    By Marcella Hazan

    Published 1986

    • About

    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

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