Spezzatino di Vitello -- Veal Stew




1 lb. boneless Veal cut into 1” pieces
2 4-6 oz,cans sliced mushrooms, divided
4 tablespoons, Extra Virgin Olive Oil
1 largo onion, sliced in 1/4 inch slices
2 green bell peppers, cut into 1 inch
2 cloves of garlic, minced
1-1/2 tablespoons, all purpose flour
1 tablespoon, sweet paprika
1 tsp, tomato paste
2 tablespoons, capers, drained


Pat veal dry, and season with salt and pep-
per. Heat a teaspoon of the olive oil in a
heave large pot (4-5 quart) over medium
heat until hot but not smoking. Then
brown veal, in batches, if needed. As it
browns, transfer it to a bowl and hold in

Add another teaspoon of oil to the pan,
lower the heat to moderately low and add
the onion, stirring frequently until soft-
ened, but not browned. Add garlic and
cook stirring constantly, until the garlic is
fragrant, about 1 minute. Whisk in one
can of the mushrooms, with liquid, scrap-
ping up the brown bits from the bottom of
the pan. Add tomato paste and bring again
to a simmer. Add the veal and any juices
that may have accumulated in the bowl.
Continue to simmer, until the veal is ten-
der, about an hour to an hour and a half..

While the veal is simmering, core and
stem the peppers and cut the flesh into 1
inch pieces. In a separate skillet fry the
pepper pieces until soft, but not brown.
Add the second can of mushrooms, with-
out liquid, and cook until slightly
browned. Add to the veal mixture in the
pot and cook an addition 10 minutes.
Serve over broad pasta, like a fettuccine.

Author's Comments

Like all stews, this dish is b est eaten after sitting for a day! My Mom would make it on
a Sunday, while she made her “gravy” and hold it for a Monday night dinner. We could
smell the beautiful aroma of the Veal Stew all over the house and waited in great
anticipation for Monday dinner. It was usually well worth the wait. Good Italian b read
complimented the meal and soaked up the great gravy of the veal stew.

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