Italian Offal  & Veal Recipes - Tuscan Veal Stew (Stufatino Di Vitello) Recipe

Ingredients

• 60 ml/4 tbsp olive oil

• 2 garlic cloves, crushed

• 1 small red chili, seeded and chopped

• Plain (all-purpose) flour for dusting

• Salt and freshly ground black pepper

• 750 g/1 1/2lb lean veal, cubed

• 120 ml/4 fl oz/1/2 cup white wine

• 2 large ripe tomatoes, skinned, seeded and chopped

• 45 ml/3 tbsp chopped fresh parsley

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Method:

1. Heat the oil in a large, heavy-based pan and fry (sauté) the garlic and chili until browned.

2. Season the flour with salt and pepper, then dust the veal with the flour. Add the veal to the pan and fry until browned on all sides.

3. Add the wine and cook for a few minutes until almost all the wine has evaporated. Add the tomatoes and season to taste with salt and pepper.

4. Cover the pan and cook over a low heat for about 1 hour until the veal is tender. Stir in the parsley just before serving.