"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vitello Brasato con Uve da Vino – Veal Braised with Wine Grapes Recipe

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This recipe for Vitello Brasato con Uve da Vino – Veal Braised with Wine Grapes, by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanelle Palmer
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
500g veal, chopped into this chunks
1 teaspoon fine sea salt
3 tablespoons rosemary, finely chopped
10 whole cloves of garlic, crushed
5 tablespoons butter
1 tablespoon olive oil
1˝ cups dry white wine
3 cups white or purple wine grapes (table grapes are fine too)
1 tablespoon balsamic vinegar

Directions:
Directions:
Rub the surfaces of the veal with salt, rosemary and the crushed garlic cloves. This can be done a little in advance and refrigerated until ready to use.
Heat the oil and 3 tablespoons of butter over medium heat in a large pan. When the butter begins to foam add the veal. Sauté until golden on all sides, and then remove to a holding plate.
Rinse the pan with the wine, scraping up any bits, and let the wine reduce for 5 minutes. Add the grapes and the browned veal to the pan and lower the heat so that the wine barely simmers. Gently braise the veal for 4 to 5 minutes or until the flesh begins to feel firm when you prod it with a finger. Don’t over cook the veal. Remove the veal to a platter, covering it very loosely so as not to “steam” it, and let it rest.
Raise the heat of a pan and reduce the braising liquids once again, until they begin to thicken. Remove from the flame and add the remaining butter and the balsamic vinegar. Stir well and pour over the veal.

Personal Notes:
Personal Notes:
Tip: This dish is perfectly tasty on its own, but it also does well with an accompaniment of mashed potato with garlic and onion.
If you prefer not to have to worry about the seeds in the grapes simply buy a seedless variety of grape to use.

 

 

 

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