Posted by: passagetoitaly | February 18, 2010

Recipe of the Month: Il Stufato di Vitello e Verdure

Stufato di Vitello e Verdure/ Veal and Vegetable Stew

Recently, I have been experimenting with different recipes. One of my favorite magazines is La Cucina Italiana. It is a magazine published in English, and has been in circulation since 1929. It is a very interesting magazine which not only focuses on recipes, but also gives information on Italian food culture, including regional cooking; great places to visit within Italy; information on wines and other Italian beverages, such a grappa; and much more.

I ventured in trying their Veal and Vegetable Stew. During the process, I managed to remember to take pictures. You can find the recipe at La Cucina Italiana, as well as numerous other recipes. Just type in stew, and the link will pop up. Below are my pictures of the process.I have also added tips.

Buon appetito!

Uncooked Veal

Veal should be very tender when eaten. My suggestion is that when cooking the veal in the pan, do not cook it all the way through. Just brown the outside of the meat as per the directions, and keep the inside pink. Instead of using butter, I used olive oil through the entire cooking process. The veal came out very tender, and the vegetables came out very soft.

Still slightly pink

Still slightly pink

As you can see here, the meat is still pink.

Chopped squash and onion

Even without being cooked, these vegetables look delicious.

I figured these tips would help anyone who is just learning to cook. Enjoy your experiment!


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