28 December 2011
Posted in WEDDING IDEAS
Winter winter… you miss to some warmth and comforting food. So today here we are with a recipe for Tuscan veal stew, a delicious dish of meat and veggies to cheer you up and warm the way to the heart of your man. As said many times before, the Tuscan cuisine is simple, based always upon fresh, local high quality ingredients, and this stew, nonetheless quite long ingredient list in easy enough to prepare. Flavored with herbs and wine it is a perfect serving for winter dinners, especially that with one effort you can feed up to 8 persons.
So, let us begin…
You will need for 6-8 servings:
3 pounds boned veal shoulder
3 tablespoons extra virgin olive oil
1 medium onion, chopped to small dice
½ cup tomato puree
1 cup dry white wine
2 cups beef or veal stock
2 garlic cloves, crushed
1 bay leaf
salt and pepper
12 small white boiling onions
½ pound fresh assorted mushrooms
1 bulb fresh fennel trimmed and cut into medium size dices
¼ cup chopped fresh parsley
optional some dried porcini mushrooms
Before you start to do anything else, preheat the oven to 180.
Find a heavy sauté pan or a casserole with lid that fits. Pour in some olive oil and place on the heat. When the oil is hot enough, place in some of the veal pieces and cook until lightly brown. Keep adding the meat in small batches stirring meat from to time in order to brown all the pieces. When done, add diced onion and cook for another 5 minutes on low heat.
Add the tomato puree and stir well to mix all ingredients thoroughly. Then slowly pour in white dry wine, beef or veal stock and optional porcini mushrooms (if you used optionally the dried porcini mushrooms you’ll have to reconstitute them). Leave to cook for another 5 minutes.
Next you add the garlic, bay leaf and thyme. Sprinkle accordingly to your taste with salt and pepper. Turn the heat off, cover the skillet or the casserole and transfer to the preheated oven for 30 minutes.
While the veal is in the oven, take a large frying pan and pour in two tablespoons of olive oil. Place over the heat until hot, place onions and fry a little until slightly brown and tender.
Remove onions and in the same oil fry the fennel and then the fresh assorted mushrooms. Take the skillet containing the veal out of the oven, remove the lid (careful to not burn yourself) and add in the onions, fennel and mushrooms and cook covered for another 30 minutes or until the veal results tender and soft. The length of the time will depend on the quality of the veal. And as Italians care so much to use only first quality ingredients, do the same!
Taste best served with Italian crusty bread and of course a glass of red obligatory!