Food recipes
VEAL STEW WITH POTATOES
VEAL STEW WITH POTATOES
Ingredients:
2 tbsp. (30 ml) extra-virgin olive oil
1 carrot, thinly sliced Lightly flour the veal, add it to the pot, and cook for a few min-
1 onion, thinly sliced
Directions:
utes. Add the white wine, tomato sauce (which you can dilute
1/2 cup plus 2 tsp. (60 g) all-purpose
with a little water, if you wish), salt, and pepper. When the liquid
flour
has reduced by half, add the potatoes. Cover with water and
1 3/4 lbs. (800 g) lean veal, cubed
simmer, uncovered, for 45 to 50 minutes, until the meat and
1/2 cup (100 ml) white wine
potatoes are tender.
2 3/4 oz. (80 g) tomato sauce
Salt and freshly ground black pepper
to taste
4 potatoes, cut into bite-size pieces Did you know that...
When you cook meat on the grill, you’re repeating actions that
often had a sacred air in classical civilization. In ancient Greece
– as historian and anthropologist Marcel Detienne demonstrated
– religious sacrifice often coincided with slaughter and the shared
consumption of meat roasted over a fire. The priest in charge
of this ritual was called the magheiros (a name etymylogically
linked to the Italian macellaio, meaning “butcher”) and it was his
job to slaughter the animal, divide it into pieces (strictly delineat-
ed by tradition), preside over the cooking, and finally, distribute
portions to the people so the communal meal could begin. This
act had an extremely high cathartic value according to beliefs
of the time. The blood spilled on the altar and the purifying fire
kept all types of contamination and other threats away from the
community participating in the ritual. According to some histori-
ans, given the underdeveloped nature of the Greek economy and
manufacturing practices, sacrifices were one of the few opportu-
nities for citizens to eat meat. And the rhythm of this pagan rite is
reproduced at every summer barbecue, in the gestures made and
Difficulty the practice of sharing food.
120
MILANESE-STYLE CUTLETS
costolette alla milanese
Preparation time: 20 minutes + 8 minutes cooking time
4 Servings Method
Ingredients:
2 tbsp. (30 ml) extra-virgin olive oil
1 carrot, thinly sliced Lightly flour the veal, add it to the pot, and cook for a few min-
1 onion, thinly sliced
Directions:
utes. Add the white wine, tomato sauce (which you can dilute
1/2 cup plus 2 tsp. (60 g) all-purpose
with a little water, if you wish), salt, and pepper. When the liquid
flour
has reduced by half, add the potatoes. Cover with water and
1 3/4 lbs. (800 g) lean veal, cubed
simmer, uncovered, for 45 to 50 minutes, until the meat and
1/2 cup (100 ml) white wine
potatoes are tender.
2 3/4 oz. (80 g) tomato sauce
Salt and freshly ground black pepper
to taste
4 potatoes, cut into bite-size pieces Did you know that...
When you cook meat on the grill, you’re repeating actions that
often had a sacred air in classical civilization. In ancient Greece
– as historian and anthropologist Marcel Detienne demonstrated
– religious sacrifice often coincided with slaughter and the shared
consumption of meat roasted over a fire. The priest in charge
of this ritual was called the magheiros (a name etymylogically
linked to the Italian macellaio, meaning “butcher”) and it was his
job to slaughter the animal, divide it into pieces (strictly delineat-
ed by tradition), preside over the cooking, and finally, distribute
portions to the people so the communal meal could begin. This
act had an extremely high cathartic value according to beliefs
of the time. The blood spilled on the altar and the purifying fire
kept all types of contamination and other threats away from the
community participating in the ritual. According to some histori-
ans, given the underdeveloped nature of the Greek economy and
manufacturing practices, sacrifices were one of the few opportu-
nities for citizens to eat meat. And the rhythm of this pagan rite is
reproduced at every summer barbecue, in the gestures made and
Difficulty the practice of sharing food.
120
MILANESE-STYLE CUTLETS
costolette alla milanese
Preparation time: 20 minutes + 8 minutes cooking time
4 Servings Method
Printed from https://recipe.bluelayer.org/recipe/66841/veal-stew-with-potatoes