Spezzatino di Vitello - Veal Stew

Spezzatino di Vitello - Veal Stew: This dish is from Parmesan recipe book but i have decided to alter some ingredients and steps for personal taste.

Spezzatino di Vitello - Veal Stew


For 6 Person(s)

For the Spezzatino:

  • 2 pounds veal, cubed
  • 2 ounces grfinely diced smoked pancetta
  • 2 ounces finely chopped onions
  • 2 ounces finely chopped celery
  • 2 ounces finely chopped carrots
  • 1 cup chicken broth
  • 2 cloves garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 1/2 ounces tomato sauce
  • 1 pound peeled, cubed Potatoes
  • 7 ounces green peas
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup dry red wine
  • salt and pepper to taste


  1. Saute' the pancetta with the olive oil.
  2. Add the cubed Veal and let it brown.
  3. Add the chopped onions, celery & carrots, letting out the natural water of the vegetables.
  4. Then pour in the red wine, leave it evaporate.
  5. When you see that the wine has evaporates, add the tomato sauce and the broth.
  6. Cover and simmer for 20 min.
  7. Then, add the potatoes, garlic, thyme, salt and black pepper, simmering for another 20min. then add the green peas.
  8. After adding the green peas, leave it cooked for some minutes and serve hot.



Recipe Notes

The Veal can be substituted with beef.


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