Spezzatino di Vitello a la moda mia .... sounds so good in Italian. What it actually means is veal stew my way. Not so glam I think.
Whichever title you choose this is a wonderful, rich and savoury meal that you'll want to make over and over again.
It is simplicity itself to make as it only requires a short prep time and, as it's veal rather than beef, a short time to cook.
You will need
1kg stewing veal
1 large onion, chopped fine
2 large cloves of garlic, crushed
1 stem of celery chopped fine
1 bunch of flat leaf parsley chopped
1 medium carrot chopped
2 glasses of dry white wine
oil for frying ... groundnut or olive
1 rounded tablespoon of tomato puree
1 stock cube.
Start by adding a couple of tablespoons of oil to a frying pan. Heat the pan and when the oil begins to smoke add the pieces of veal, a few at a time, and fry until golden. Remove from the pan with a slotted spoon and set aside.
Now add the chopped onion, carrot and celery to the pan and fry gently until soft. You really don't want this to brown as the stew is a light one.
Put the veal back into the pan. Stir all the ingredients to blend and throw in the wine. bring to the boil and let it bubble for a few minuted to evaporate some of the alcohol.
Add the tomato puree and enough boiling water to just cover the meat. Turn down to a simmer and either cook on the top of the stove or in a slow oven (about 140 C) until the meat is tender. This can take from one to two hours. It depends on the precise cut of veal.
When the meat is cooked, season with a crumbled stock cube to taste. If you have too much sauce, then boil to reduce.
Sprinkle with chopped parsley and serve with peas and polenta. Delish!