323. Stufatino di Muscolo

Lean Veal Stew

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Everyone knows that the muscles of animals, including the human animal, are the bundles of fibers making up the flesh. But in the Florentine dialect, “muscolo” is also the name for the cut of veal where the leg ends and the shoulder begins. This cut of meat contains tender, gelatinous tendons that lend themselves to this cooking method.

Method