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Steps
### Chef Galatis Spezzatino Di Vitello: A Rich Veal Stew Recipe
**Introduction**
Chef Galatis' Spezzatino di Vitello is a classic Italian dish that showcases the rich flavor of veal tenderloin simmered in a delicious sauce. Perfect for special occasions or a cozy dinner at home, this recipe combines traditional ingredients and techniques to create a savory masterpiece.
**Ingredients**
- 1.5 lbs (700g) veal tenderloin
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 cups red wine
- 4 sprigs fresh rosemary
- 2 bay leaves
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
**Equipment**
- Large Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
### Step-by-Step Guide
1. **Preparation**
- Begin by preparing your ingredients. Rinse the veal tenderloin and pat it dry with paper towels to remove excess moisture.
- Preheat a large Dutch oven over medium-high heat and add 2 tablespoons of olive oil.
2. **Cooking the Veal**
- Season the veal generously with salt and pepper on both sides. Place the veal in the hot pan, searing it for about 3-4 minutes on each side until golden brown. Remove from the pot and set aside.
- Add more olive oil if necessary to ensure the pan is well lubricated.
3. **Sautéing Vegetables**
- In the same Dutch oven, add finely chopped onions and minced garlic. Sauté for about 5-7 minutes or until the onions become translucent and slightly caramelized.
- Stir in the rosemary sprigs and bay leaves to infuse the vegetables with their aromatic flavors.
4. **Deglazing**
- Pour in the beef broth followed by the red wine. Use a wooden spoon or spatula to scrape any browned bits from the bottom of the pan. This process, known as deglazing, releases additional flavor into the sauce.
5. **Simmering and Cooking**
- Return the seared veal to the pot along with any accumulated juices. Bring the mixture to a simmer over medium heat. Once it has come to a gentle boil, reduce the heat to low and cover partially.
6. **Simmer Until Tenderness**
- Allow the veal to cook for about 1-1.5 hours or until tender. During this time, periodically check and adjust seasoning if necessary.
7. **Finishing Touches**
- Once the veal is fork-tender, remove it from the pot using tongs and transfer to a plate. Strain the sauce through a fine-mesh sieve into another pot, pressing on the solids to extract as much liquid as possible.
8. **Serving**
- Return the strained sauce to low heat and bring back to a simmer if needed.
- Serve the veal slices with the rich, flavorful sauce ladled over them. Garnish with freshly grated Parmesan cheese for added depth of flavor.
**Conclusion**
Chef Galatis' Spezzatino di Vitello is not only about cooking but also about appreciating the flavors and aromas that come together to create a memorable dining experience. Perfect your technique and enjoy the rich, satisfying taste of this Italian classic!
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By following these detailed steps and incorporating relevant SEO keywords, you can ensure your recipe is not only delicious but also easily discoverable online. Enjoy making this exquisite dish!