Spezzatino di vitello con l’erbetta

Veal stew with parsley

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

From the Roman Jewish tradition.


  • pounds (700 g) veal stew meat
  • 2 garlic cloves


Cut the meat into large pieces. Crush the garlic cloves and put them in a saucepan with the meat and the oil. Sauté over a lively flame for a few minutes. When the meat is lightly browned, discard the garlic, season the meat with salt and pepper, and lower the flame to the minimum. Cover and continue cooking for about 20 minutes, adding a few tablespoons boiling water if needed to moisten.