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Stufatino Di Vetello (Italian Veal Stew) Recipe

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This recipe for Stufatino Di Vetello (Italian Veal Stew), by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Friday, July 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs Veal Stew cut into 2 " cubes
2 cloves garlic chopped
Salt and Pepper to taste
1 1/2 c Italian canned tomato pulp (reserve liquid)
1/2 c dry white wine
2 sprigs of Rosemary
15 Black Italian dry olives
4 - 5 tbsp olive oil

Directions:
Directions:
Heat olive oil in a heavy pan, add garlic and veal. Brown veal on all sides, season with salt and pepper, and the 1/2 c of pulp from the canned tomatoes,( save juice for later if needed), add the 1/2 c white wine, the rosemary and olives. Cover and let simmer approx. 2 hrs over low heat or until tender. Add a small amount of reserved tomato juice when needed if high absorption.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe my mother Phyllis adapted to her own from old San Francisco grocer Mr. Petrini who owned Petrini's in Stonestown for decades.

 

 

 

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