Classic Italian Veal Spezzatino: A Heartwarming Recipe
Veal spezzatino, a rustic and comforting Italian stew, is a dish that evokes feelings of warmth and nostalgia. Spezzatino, derived from the Italian word “spezzare” meaning “to break into pieces,” perfectly describes the preparation: tender cubes of veal simmered in a flavorful sauce, typically with vegetables, herbs, and sometimes potatoes or peas. This recipe captures the essence of classic Italian home cooking, offering a simple yet profoundly satisfying meal.
This article provides a detailed guide to creating a truly authentic veal spezzatino, from selecting the best ingredients to mastering the simmering technique. We’ll delve into the nuances of each step, ensuring that even novice cooks can achieve exceptional results. So, gather your ingredients, put on some Italian music, and let’s embark on a culinary journey to the heart of Italy!
Why You’ll Love This Veal Spezzatino Recipe
* **Comforting and Heartwarming:** Veal spezzatino is the epitome of comfort food, perfect for chilly evenings or when you simply crave a taste of home.
* **Simple and Rustic:** The recipe relies on simple, fresh ingredients and straightforward techniques, making it accessible to cooks of all skill levels.
* **Deeply Flavorful:** The slow simmering process allows the flavors to meld and deepen, resulting in a rich and complex sauce that perfectly complements the tender veal.
* **Versatile:** While this recipe provides a classic foundation, you can easily customize it with your favorite vegetables and herbs.
* **Make-Ahead Friendly:** Veal spezzatino tastes even better the next day, as the flavors have more time to develop. It’s an ideal dish for meal prepping or entertaining.
Ingredients You’ll Need
* **Veal:** 2 pounds veal shoulder or stew meat, cut into 1-inch cubes. Veal shoulder is ideal because it becomes incredibly tender during slow cooking. Other cuts like veal leg or shank can also be used, but they may require longer cooking times. Ensure the veal is trimmed of excess fat and sinew.
* **Olive Oil:** 3 tablespoons extra virgin olive oil. Olive oil is crucial for building flavor from the beginning. Use a good quality extra virgin olive oil for the best taste.
* **Onion:** 1 large yellow onion, finely chopped. Yellow onion provides a sweet and savory base for the sauce.
* **Carrots:** 2 medium carrots, peeled and diced. Carrots add sweetness and color to the stew.
* **Celery:** 2 stalks celery, diced. Celery contributes a subtle savory flavor that complements the other vegetables.
* **Garlic:** 3 cloves garlic, minced. Garlic is essential for adding depth of flavor.
* **Dry Red Wine:** 1 cup dry red wine (such as Chianti, Sangiovese, or Merlot). Red wine adds richness and complexity to the sauce. If you prefer not to use wine, you can substitute it with beef broth.
* **Canned Diced Tomatoes:** 28 ounces canned diced tomatoes, undrained. Use good-quality canned tomatoes for the best flavor. San Marzano tomatoes are an excellent choice.
* **Beef Broth:** 2 cups beef broth. Beef broth provides a rich and savory base for the stew. Use low-sodium broth to control the saltiness of the dish.
* **Fresh Rosemary:** 2 sprigs fresh rosemary. Rosemary adds a fragrant and earthy aroma to the stew. You can substitute it with 1 teaspoon of dried rosemary.
* **Fresh Thyme:** 2 sprigs fresh thyme. Thyme adds a delicate and slightly peppery flavor to the stew. You can substitute it with 1 teaspoon of dried thyme.
* **Bay Leaf:** 1 bay leaf. Bay leaf infuses the stew with a subtle aromatic flavor. Remember to remove it before serving.
* **All-Purpose Flour:** 2 tablespoons all-purpose flour. Flour helps to thicken the sauce. You can use gluten-free flour for a gluten-free version.
* **Salt and Black Pepper:** To taste. Season generously with salt and freshly ground black pepper.
* **Optional Additions:** 1 cup frozen peas (added in the last 15 minutes of cooking), 2 medium potatoes, peeled and cubed (added along with the vegetables).
* **Fresh Parsley:** For garnish, chopped.
Equipment You’ll Need
* Large Dutch Oven or Heavy-Bottomed Pot
* Cutting Board
* Chef’s Knife
* Measuring Cups and Spoons
* Wooden Spoon or Spatula
Step-by-Step Instructions
**Step 1: Prepare the Veal**
* Pat the veal cubes dry with paper towels. This is crucial for achieving a good sear.
* In a bowl, toss the veal with the flour, salt, and pepper, ensuring the veal is evenly coated. The flour will help to create a nice crust on the veal and thicken the sauce.
**Step 2: Sear the Veal**
* Heat the olive oil in the Dutch oven or heavy-bottomed pot over medium-high heat. The pot should be large enough to accommodate all the ingredients.
* Once the oil is shimmering, add the veal in a single layer, being careful not to overcrowd the pot. Overcrowding will cause the veal to steam instead of sear. Sear the veal on all sides until nicely browned, about 2-3 minutes per side. This step is essential for developing flavor. Sear in batches if necessary.
* Remove the seared veal from the pot and set aside.
**Step 3: Sauté the Vegetables**
* Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning. These vegetables form the aromatic base of the stew.
* Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Burnt garlic will impart a bitter taste to the stew.
**Step 4: Deglaze the Pot**
* Pour in the red wine and scrape the bottom of the pot to loosen any browned bits (fond). These browned bits are packed with flavor and will enhance the sauce.
* Let the wine simmer for 2-3 minutes to reduce slightly.
**Step 5: Combine and Simmer**
* Return the seared veal to the pot.
* Add the diced tomatoes (undrained), beef broth, rosemary sprigs, thyme sprigs, and bay leaf.
* Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the veal is very tender. The longer it simmers, the more flavorful it becomes. Check the stew occasionally and add more beef broth if needed to keep the veal covered in liquid. The meat should be fork tender and almost falling apart.
**Step 6: Add Optional Ingredients (if using)**
* If using potatoes, add them along with the other vegetables at step 3.
* If using frozen peas, add them during the last 15 minutes of cooking.
**Step 7: Adjust Seasoning and Serve**
* Remove the rosemary sprigs, thyme sprigs, and bay leaf from the pot.
* Taste the spezzatino and adjust the seasoning with salt and pepper as needed. Don’t be afraid to add a generous pinch of salt, as it will bring out the flavors.
* Serve the veal spezzatino hot, garnished with fresh chopped parsley. It pairs well with polenta, mashed potatoes, rice, or crusty bread.
Tips for the Best Veal Spezzatino
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Choose fresh, high-quality veal, vegetables, and herbs.
* **Don’t Overcrowd the Pot When Searing:** Searing the veal in batches ensures that it browns properly and develops a flavorful crust.
* **Low and Slow Simmering is Key:** The slow simmering process allows the veal to become incredibly tender and the flavors to meld and deepen.
* **Adjust the Liquid as Needed:** Check the stew occasionally and add more beef broth if needed to keep the veal covered in liquid.
* **Taste and Adjust Seasoning:** Don’t be afraid to adjust the seasoning with salt and pepper as needed. Salt is crucial for bringing out the flavors of the dish.
* **Make it Ahead:** Veal spezzatino tastes even better the next day, as the flavors have more time to develop. Store it in an airtight container in the refrigerator for up to 3 days.
* **Get creative with variations:** While the classic spezzatino is already amazing, you can always play with ingredients and flavors to find your favorite variation. For example you can add some mushroom for a richer earthier flavor. Add some chili flakes if you like it spicy, or some lemon zest for a fresh touch.
Serving Suggestions
Veal spezzatino is a versatile dish that can be served in a variety of ways. Here are a few serving suggestions:
* **With Polenta:** Creamy polenta is a classic accompaniment to veal spezzatino. The soft polenta perfectly complements the rich and savory stew.
* **With Mashed Potatoes:** Fluffy mashed potatoes are another excellent choice. They soak up the delicious sauce and provide a comforting contrast to the tender veal.
* **With Rice:** Serve the spezzatino over a bed of white rice or risotto.
* **With Crusty Bread:** For a simple and satisfying meal, serve the spezzatino with crusty bread for dipping into the sauce.
* **As a Main Course:** Serve with a side salad and a glass of red wine for a complete and satisfying meal.
Variations
While this recipe provides a classic foundation, you can easily customize it with your favorite vegetables and herbs. Here are a few variations to try:
* **Spezzatino with Potatoes:** Add 2 medium potatoes, peeled and cubed, along with the other vegetables.
* **Spezzatino with Peas:** Add 1 cup frozen peas during the last 15 minutes of cooking.
* **Spezzatino with Mushrooms:** Add 8 ounces of sliced mushrooms along with the onions, carrots, and celery.
* **Spicy Spezzatino:** Add a pinch of red pepper flakes to the pot along with the other ingredients.
* **Spezzatino with Lemon:** Add the zest of one lemon during the last 30 minutes of cooking.
Nutritional Information (Approximate, per serving)
* Calories: 450-550
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g
*Note: Nutritional information can vary depending on the specific ingredients used and serving sizes.*
Storage Instructions
* **Refrigerating:** Store leftover veal spezzatino in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** Veal spezzatino can also be frozen for up to 2 months. Allow the stew to cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
* **Stovetop:** Reheat the veal spezzatino in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the veal spezzatino in the microwave on medium power, stirring occasionally, until heated through.
Enjoy your delicious and comforting homemade Veal Spezzatino! Buon appetito!