Spezzatino di vitello con mele cotogne

Veal stew with quince

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Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in

By Tessa Kiros

Published 2003

  • About

You can use beef, pork or even wild boar instead of the veal. The quinces may be cooked together with the veal from the beginning if you prefer, although their colour will be less intense and the fruit will be softer.

Ingredients

  • 4 medium quinces
  • 375 ml ( cups) white wine
  • 3

Method

Preheat the oven to 160°C (325°F/Gas 3). Peel and core the quinces with a small, sharp knife, taking care as they are very hard. Cut them into 2 cm (¾ in) slices and put them into a roasting dish. Add 125