Best 2 Spezzatino Di Vitello Alla Salvia Italian Braised Veal With Sage Recipes

Welcome to our exploration of the delectable Italian dish, spezzatino di vitello alla salvia, a classic braised veal dish infused with the aromatic flavors of sage. This culinary masterpiece originates from the regions of Lombardy and Piedmont, where slow cooking techniques bring out the tender texture of the veal and allow the flavors to meld perfectly. As we delve into the culinary traditions of Italy, let's uncover the secrets behind creating an unforgettable spezzatino di vitello alla salvia that will tantalize your taste buds and transport you to the heart of Italian cuisine.

Here are our top 2 tried and tested recipes!

CLASSIC ITALIAN VEAL SPEZZATINO

Classic Italian Veal Spezzatino image

Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Stews

Time 1h50m

Yield 6

Number Of Ingredients 17

Ingredients

1 ½ tablespoons cornstarch
1 teaspoon paprika
½ teaspoon coarsely ground black pepper
1 ½ pounds lean veal stew meat
3 tablespoons extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery, minced
1 fresh Thai chile pepper, minced
1 clove garlic, crushed
½ cup low-sodium vegetable broth
¼ cup dry white wine
4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
3 Roma tomatoes, cubed
1 ½ cups frozen peas
1 bay leaf
2 tablespoons water, or as needed

Steps:

Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g

SPEZZATINO DI VITELLO ALLA SALVIA (ITALIAN BRAISED VEAL WITH SAGE)

Spezzatino di Vitello Alla Salvia (Italian braised veal with sage) image

Provided by Nancy Harmon Jenkins

Categories dinner, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 tablespoons sweet unsalted butter
3 fat shallots, finely minced
1 1/2 pounds boneless veal stewing meat, trimmed of excess fat
1/4 cup of flour
18 fresh sage leaves
2/3 cup dry white wine
Salt to taste

Steps:

Over medium heat, melt the butter in the olive oil. Add the shallots, and cook slowly, stirring constantly, until they are translucent. Remove shallots and set aside.
Lightly dredge veal pieces in flour. Add to the pan, and cook over medium heat until well browned.
Add sage leaves and wine and mix well. Return the shallots to the pan, and lower the heat. Cover and simmer for approximately 1 hour, stirring occasionally. If the wine cooks down too much, add a little water to the pan.
Just before serving, taste and add salt if necessary and desired.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 431 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Choose high-quality veal shanks or cubes for a tender and flavorful stew.
Brown the veal in batches to avoid overcrowding the pan and ensure even browning.
Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent burning.
Add a splash of white wine to deglaze the pan and enhance the flavor of the stew.
Use a combination of fresh herbs, such as sage, rosemary, and thyme, to add depth of flavor.
Simmer the stew for at least 1 hour, or until the veal is fall-apart tender.
Serve the stew with mashed potatoes, polenta, or crusty bread for a hearty and comforting meal.

Conclusion:

Spezzatino di vitello alla salvia, or Italian braised veal with sage, is a classic Italian dish that is perfect for a cozy dinner. With its tender veal, flavorful sauce, and aromatic herbs, this stew is sure to satisfy even the most discerning palate. Whether you are a seasoned cook or a beginner in the kitchen, this recipe provides all the necessary steps and tips to create a delicious and memorable meal. So gather your ingredients, put on your apron, and embark on a culinary journey to savor the authentic taste of Italy!