"Veal Spezzatino with Potatoes" recipe

“Veal Spezzatino with Potatoes” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 15,28*

Cost/portion: UK/£ 3,82*

Veal Spezzatino with Potatoes“: here is the recipe for a classic family sunday meal. And it tastes better if you eat it along with some rustic bread!

Utensils you will need

One kitchen towel
One chopping board
One paring knife
One chef knife
One deep frying pan
Kitchen paper sheets
One wooden or silicone spatula
One potato peeler
One large bowl
One pestle and mortar

Related posts

Spezzatino with Potatoes: an Italian Sunday meal

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Celery - 180gr

  • White onion - 240gr

  • Extra virgin olive oil - 90gr

  • Salt - 2gr

  • Diced veal - 600gr

  • Dry white wine - 200ml

  • Salt - 2gr

  • Potatoes (yellow flesh) - 400gr

  • Salt - 3gr

  • Black pepper corns - 4gr

  • Tomato passata - 350gr

  • Salt - 2gr or to taste

  • Bay leaves - 3

  • Hot water - 250ml

Instructions

  • 1.
    Slicing and frying the celery and the onions

    • Celery - 180gr
    • White onion - 240gr
    • Extra virgin olive oil - 90gr
    • Salt - 2gr

      Chop off the celery ends and Thoroughly wash it under running water, then dry it with a kitchen towel (step 1 - pic. A).
      Cut the celery into even pieces - roughly 6cm long - then cut it into sticks. Set aside.
      With a paring knife, peel off the onions’ tunics. Cut off the roots, halve them and finely shred them longwise (step 1 - pic. B).
      Put the frying pan on a medium power heat and add the extra virgin olive oil, the celery and the onions. Season it all with salt and stir from time to time for about 10 to 12 minutes (step 1 - pic. C).

  • 2.
    Searing the veal meat and adding the white wine

    • The frying celery and onion base
    • Diced veal - 600gr
    • Dry white wine - 200ml
    • Salt - 2gr

      While the vegetables are frying, thoroughly dry the diced veal with kitchen paper (step 2 - pic. A).
      Raise the heat under the frying pan and add the veal (step 2 - pic. B). Stir continuously to allow each piece been sealed on all sides. It will take about 3 minutes. Then, set again the heat on a medium power, season with salt and let the meat cook, stirring from time to time for another 5 minute (step 2 - pic. A).
      Add the dry wine and let it slowly reduce completely.

  • 3.
    Adding the diced potatoes

    • The frying pan with the veal and vegetable base
    • Potatoes (yellow flesh) - 400gr
    • Salt - 3gr
    • Black pepper corns - 4gr

      Meanwhile, peel the potatoes, wash them and dry them with a kitchen towel. Then, dice them into regular 3cm cubes.
      Add them to the cooking veal and stir from time to time.
      Finely crush the black pepper corns with pestle and mortar. Season with 3gr of salt and the black pepper. Let it cook for about 15 minutes.

  • 4.
    Adding the tomato passata and stewing the spezzatino

    • The veal and potatoes pan
    • Tomato passata - 350gr
    • Salt - 2gr or to taste
    • Bay leaves - 3
    • Hot water - 250ml

      Add the tomato passata, the bay leaves and season with 2gr of salt (or to taste) and immediately add 250ml of hot water to dilute the juices without dropping the temperature of the mixture.
      Set the heat to a medium-low power and let it all simmer gently for 30 to 35 minutes - depending on the result you want to achieve - stirring from time to time to prevent it from sticking to the pan’s bottom.
      The potatoes and the meat itself will become so tender that they will partially dissolve creating a thick mushy sauce.
      Serve immediately.

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Instructions

  • 1.
    Slicing and frying the celery and the onions

    • Celery - 180gr
    • White onion - 240gr
    • Extra virgin olive oil - 90gr
    • Salt - 2gr

      Chop off the celery ends and Thoroughly wash it under running water, then dry it with a kitchen towel (step 1 - pic. A).
      Cut the celery into even pieces - roughly 6cm long - then cut it into sticks. Set aside.
      With a paring knife, peel off the onions’ tunics. Cut off the roots, halve them and finely shred them longwise (step 1 - pic. B).
      Put the frying pan on a medium power heat and add the extra virgin olive oil, the celery and the onions. Season it all with salt and stir from time to time for about 10 to 12 minutes (step 1 - pic. C).

  • 2.
    Searing the veal meat and adding the white wine

    • The frying celery and onion base
    • Diced veal - 600gr
    • Dry white wine - 200ml
    • Salt - 2gr

      While the vegetables are frying, thoroughly dry the diced veal with kitchen paper (step 2 - pic. A).
      Raise the heat under the frying pan and add the veal (step 2 - pic. B). Stir continuously to allow each piece been sealed on all sides. It will take about 3 minutes. Then, set again the heat on a medium power, season with salt and let the meat cook, stirring from time to time for another 5 minute (step 2 - pic. A).
      Add the dry wine and let it slowly reduce completely.

  • 3.
    Adding the diced potatoes

    • The frying pan with the veal and vegetable base
    • Potatoes (yellow flesh) - 400gr
    • Salt - 3gr
    • Black pepper corns - 4gr

      Meanwhile, peel the potatoes, wash them and dry them with a kitchen towel. Then, dice them into regular 3cm cubes.
      Add them to the cooking veal and stir from time to time.
      Finely crush the black pepper corns with pestle and mortar. Season with 3gr of salt and the black pepper. Let it cook for about 15 minutes.

  • 4.
    Adding the tomato passata and stewing the spezzatino

    • The veal and potatoes pan
    • Tomato passata - 350gr
    • Salt - 2gr or to taste
    • Bay leaves - 3
    • Hot water - 250ml

      Add the tomato passata, the bay leaves and season with 2gr of salt (or to taste) and immediately add 250ml of hot water to dilute the juices without dropping the temperature of the mixture.
      Set the heat to a medium-low power and let it all simmer gently for 30 to 35 minutes - depending on the result you want to achieve - stirring from time to time to prevent it from sticking to the pan’s bottom.
      The potatoes and the meat itself will become so tender that they will partially dissolve creating a thick mushy sauce.
      Serve immediately.

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