chef galatis spezzatino di vitello veal stew main dish
Carmen Saller
Ingredients
- Veal cuts (sirloin or tenderloin) - 500g
- Olive oil - 3 tablespoons
- All-purpose flour - 2 tablespoons
- Salt - to taste
- Black pepper - to taste
- Rosemary - 1 sprig, finely chopped
- Thyme - 1 teaspoon, crushed
- Bay leaves - 2 pieces
- Carrots - 2 medium, peeled and sliced
- Celery stalks - 2, trimmed and sliced
- Onions - 1 large, diced
- Garlic cloves - 3, minced
- Red wine - 200ml (use a full-bodied red wine like Chianti)
- Beef broth - 500ml
- Vegetable or beef bouillon cube - 1
- Tomato paste - 2 tablespoons
- Brown sugar - 1 teaspoon
- Fresh parsley - 2 tablespoons, chopped
- Nutmeg - 1/4 teaspoon (optional)
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Steps
### Chef Galatis Spezzatino di Vitello: A Veal Stew Main Dish Recipe
#### Introduction:
Chef Galatis' Spezzatino di Vitello is a classic Italian veal dish that combines rich, savory flavors with tender pieces of veal. This recipe offers a step-by-step guide to creating this delicious and hearty main course.
#### Ingredients:
- 1.5 lbs (700g) veal cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cloves garlic, minced
- 2 medium onions, sliced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 cup (200g) all-purpose flour, divided
- 1.5 cups beef broth
- 1/2 cup red wine (optional)
- 1 bay leaf
- Fresh rosemary sprigs
- Salt to taste
#### Instructions:
1. **Preparation:**
- Preheat your oven to 350°F (180°C).
- Season the veal with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Brown the veal pieces on all sides until well-seared. Remove from the pan and set aside.
2. **Sauté Vegetables:**
- Add minced garlic to the same skillet and sauté for about 1 minute.
- Add sliced onions, carrots, and celery. Cook for 5-7 minutes or until vegetables are slightly softened but not browned.
3. **Coating Veal:**
- Sprinkle half of the flour over the meat in the bowl to coat evenly.
- Toss gently so that every piece is well-coated.
4. **Make Sauce:**
- Return the coated veal to the skillet with vegetables.
- Pour in beef broth and red wine (if using). Stir in a bay leaf and fresh rosemary sprigs.
- Increase heat to high, bring the mixture to a boil, then reduce to low and let it simmer for 10 minutes.
5. **Simmering:**
- Return the seared veal pieces to the pan, ensuring they're fully submerged in the liquid.
- Cover the skillet with a lid and place it into the preheated oven.
- Bake for about 45-60 minutes or until the veal is tender.
6. **Finish:**
- Once done, remove from the oven and stir to combine all ingredients.
- Adjust seasoning with additional salt if needed.
- Serve hot directly from the pan garnished with fresh parsley leaves.
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#### Conclusion:
This Chef Galatis Spezzatino di Vitello is not just a meal but an exploration of Italian cuisine's rich heritage. Perfect for special occasions or everyday dinners, this dish will impress your guests with its depth of flavor and comforting texture.