« October Daring Bakers - Doughnuts! | Main | Essentials of Classic Italian Cooking - Pan-Broiled Thin Beef Steaks with Tomatoes and Olives »

Essentials of Classic Italian Cooking - Veal Stew with Sage, White Wine, and Cream

31cindy1.JPG

Okay, it's my last veal recipe. Another chapter I've really enjoyed. Today, it's Veal Stew. I had pieces of veal shoulder in my freezer from another recipe-I think it was a filling for ravioli.

For this recipe, you heat vegetable oil and butter. You then toss the veal pieces with flour, shake off the excess, then add them to the hot oil/butter. You brown until a deep brown, then remove the meat from the pan.

You then add a little chopped onion and sage leaves in the pan. The recipe calls for dried whole leaves. I couldn't find any whole leaves, but I found dried that wasn't rubbed, so it was in pretty large pieces. Cook until the onion is golden, then add the meat back to the pan, along with some white wine, salt, and pepper. Cook for an additional 45 minutes. You then add a little heavy cream, turn the heat to low, and cook another 30 minutes. A nice thing about this recipe is that Marcella says it can be made several days in advance.

I served mine with a nice Israeli couscous, that I cooked in chicken stock with a little sauteed onion and celery. I was planning on serving the stew with polenta until I discovered I was out. We loved the stew. The sage flavor is quite strong, so you need to like sage, but what a great combination of veal, sage, and cream.

Comments (1)

Yum... your Veal stew looks divine!

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on October 28, 2010 1:38 AM.

The previous post in this blog was October Daring Bakers - Doughnuts!.

The next post in this blog is Essentials of Classic Italian Cooking - Pan-Broiled Thin Beef Steaks with Tomatoes and Olives.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2008 - 2014 Slow Travel