Spezzatino Di Vitello (Italian Veal Stew)

Spezzatino Di Vitello (Italian Veal Stew)

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Veal stew, or "spezzatino" in Italian, is a typical winter dish in many Northern Italian families. Serve it with some polenta for a hearty and tasty meal.


Serves: 4 

  • 1 small onion, finely diced
  • 1 carrot, finely diced
  • 1 clove garlic, sliced
  • 1 stick celery, finely diced
  • 1 handful chopped mixed herbs (rosemary, thyme, marjoram, parsley)
  • 4 tablespoons extra virgin olive oil
  • 1 small piece pork belly fat, cut in cubes
  • 800g boneless veal, cut in cubes
  • 250ml white wine
  • 2 tablespoons tomato puree
  • 250ml hot water
  • 5 to 6 medium potatoes, peeled and cubed
  • salt, to taste

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Add onion, carrot, garlic, celery and herbs to a saucepan with the oil and pork belly fat. Place over medium heat and cook until softened, about 5 minutes.
  2. Add the veal to the pan, bring to high heat and cook until browned on all sides, about 10 minutes.
  3. Pour the wine and simmer to let the alcohol evaporate. Mix the tomato puree with the hot water, then stir into the pan. Cover, bring to the boil, then reduce to a simmer for 30 minutes.
  4. Add potatoes and cook 20 minutes longer or until potatoes are tender. Season with salt, stir and serve hot.

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