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Stufatino Di Vetello (Italian Veal Stew) Recipe

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This recipe for Stufatino Di Vetello (Italian Veal Stew) is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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