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Veal stew is generally used by middle-class Florentine families to season macaroni or to make risotto with brown stock. This is not a bad idea, especially if you consider that the stew then serves a double purpose; it provides an ingredient for the first course and is also eaten separately. Take care, however, not to drain off too much of the juice from the meat, simply because you want to make a lot of brown stock. And do not use only olive oil, but rather replace it wholly or in part with