Here is the recipe of veal stew with potatoes from my childhood, the only meat dish that I ate when I was a kid again. I prepared my grandmother, my mom prepares it and in the same way I prepare it. Veal stew with potatoes is a traditional recipe for all Italian cuisine, but of course every family has its own secret.
In fact, it's a very simple dish made with veal in tocchetti, potatoes, parsley, a little white wine. And pretty much anything else. The right cooking time and browning give life to a very tender meat, It cuts with a fork. And the sauce tastes just great., perfect for a shoe with plenty of homemade bread. I don't know why I, that i don't love meat, is so fond of this recipe. Maybe it's because I remember the winter evenings in Messina, everyone sitting around the living room table, to argue with the last bite. Try it and let it try to your children, especially to those who do not eat meat: so eat it.
a kilo of veal into small pieces
6 medium sized potatoes
a glass of white wine
a golden onion
two cups of vegetable broth or veal gravy
Extra virgin olive oil, to taste
parsley, to taste
salt and pepper, to taste
The preparation of veal stew with potatoes is very simple. Wash the potatoes and cut them first in half and then into quarters. Fry the potatoes in a fairly large pan with olive oil, turning them often: when they'll just be golden, remove them from the pan and set them aside. In the same Pan, sauté veal tocchetti in extra virgin olive oil, turning them often and browning them until they are golden on each side. Remove the meat and set aside.
Coarsely chop the golden onion and a clove of garlic. In the same pan where you sautéed the meat and potatoes, brown onion and garlic with a drizzle of olive oil and a little vegetable broth. Put the meat in the Pan, raise the heat and deglaze with a glass of white wine. Bake for five minutes. Meanwhile, Add the stock to the meat without covering it entirely. Season with salt. Add plenty of chopped parsley and leave one apart to use them in the future. Cook for 30 minutes over medium heat, covering the Pan half and stirring occasionally.
Arrange the potatoes on meat, always over medium heat. Salt and let cook for 30 minutes with the pan covered, without stirring. Check the cooking meat and potatoes with a small skewer. After 30 minutes, Add the rest of the parsley, stir and continue cooking for at least another 15-20 minutes. Veal stew with potatoes will be ready when the meat is very tender. Add the fresh ground pepper at the end of cooking.
Serve piping hot stew, with its sauce and abundant homemade bread toasted to make, Obviously, the Slipper. Bon appétit!
MATCHING: Floral scents, of white Apple and a savory taste with good acidity, are the hallmarks of this Soave classico Doc (Monte Tenda), produced by Basement Giannitessari, in Roncà, in the province of Verona.