Italian cooking
Veal spezzatino with peas and potatoes
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Tender pieces of veal simmer in a sauce of vegetables and white wine. Potatoes thicken the sauce, while peas bring sweetness and colour.
Method
- If preparing both original and lighter portions, set aside the ingredients and quantities specified for the lighter portions; the remainder is for the original portions. Prepare the two versions separately whenever their cooking or seasoning differs. Quantities given for the whole preparation are divided between the separate containers, not repeated in each one. Pat the veal cubes dry and toss with 2 g salt, the pepper and flour. Thinly slice the onion and finely dice the carrot and celery. Heat 20 g oil in a casserole and brown the veal in batches without overlapping the pieces (two batches for the two-portion reference recipe), for 4 minutes each over a medium-high heat; set aside.
- Add the remaining 10 g oil. Cook the onion, carrot and celery over a medium heat for 5 minutes, scraping up the browned juices. Return the veal, pour in the wine and boil for 2 minutes until the sharp smell of alcohol mellows.
- Add 350 g hot water, the bay leaf, sage and remaining 3 g salt. The liquid should come about two-thirds of the way up the meat. Cover and simmer over a low heat for 1 hour 15 minutes to 1 hour 30 minutes, stirring twice; top up with a little of the remaining water if the bottom starts to dry out.
- Cut the potatoes into 3 cm cubes. When the veal begins to yield under a fork, add the potatoes and press them into the sauce. Cover and cook at a gentle simmer for 25 minutes. Do not boil vigorously: the potatoes would fall apart before the meat became meltingly tender.
- Add the peas straight from frozen and cook for another 8–10 minutes with the lid ajar. Check that the veal can be cut with a spoon and the potatoes are tender in the centre. If the sauce is too thin, lift out the meat and vegetables with a slotted spoon and reduce over a high heat for 3 minutes before returning them.
- Remove the bay leaf and sage leaves, scatter with chopped parsley and leave to rest off the heat for 5 minutes. Serve the veal with the potatoes, peas and lightly coating sauce.
Variants and their steps remain below the recipe.
Lighter version
Reference variation for two servings.
The sauce is less rounded and the potatoes thicken it a little less. The veal retains its tenderness from slow cooking, while the peas take a more prominent place on the plate.
- Extra virgin olive oil : 15 g
- Potatoes : 280 g
Brown the veal in 10 g oil and soften the vegetables in the remaining 5 g. Use 280 g potatoes, cut to the same size; keep the same quantity of peas and add water only to the indicated level.
Less oil and fewer potatoes, without reducing the veal or peas.
On your plate
Recipe
681 kcal · protein 54 g · carbs 55 g · fat 26 g
Quantities per person
- 200 g Veal shoulder, cut into 4 cm cubes for stewing
- 200 g Potatoes
- 100 g Frozen peas
- 50 g Yellow onions
- 50 g Carrots
- 25 g Celery
- 50 g Kosher dry white wine
- 15 g Extra virgin olive oil
- 5 g Plain wheat flour
- 0.15 g Dried bay leaves
- 1.5 g Fresh sage
- 4 g Flat-leaf parsley
- 2.5 g Fine salt
- 0.5 g Ground black pepper
- 250 g Water
Cooking tips
Cooking time depends on the shoulder: keep cooking gently for as long as the veal resists. Add the peas only at the end so they stay green and tender. The sauce is made with water, wine and the soffritto; no butter, milk or cheese goes into this dish.
Italian veal spezzatino with peas and potatoes, made with white wine and olive oil.
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