"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

St. Anthony's Spezzato Recipe

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This recipe for St. Anthony's Spezzato, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Whats Cooking News Journal
Added: Thursday, February 25, 2010


2-3 lb veal cubes
olive oil
2 green peppers, chopped or sliced
3-4 large onions, sliced thin
2 cloves garlic, minced
1 (28 oz) can tomato puree
1 Tbsp sugar
Fresh sliced mushrooms (or one small can)
salt and pepper to taste
Red pepper flakes (opt) to taste

Brown the cubed veal well in olive oil. Add green peppers, mix and cook slowly. In another pan, saute onions and garlic lightly. Mix in the tomato puree and sugar, then add to the first pan. Add the mushrooms, draining off liquid if using canned. Cook slowly, stirring frequently, until the meat is done, for about 20-25 minutes. Season to taste.

Personal Notes:
May use half veal and half sweet or hot Italian sausage




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