Spicy Veal Chunks

Spicy Veal Chunks
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Source  Piattoforte.it

The clove, cinnamon and nutmeg add the spice to this dish.  You may need to experiment a bit to get the taste that suits you.  This is the quanto basta (quantity enough) element of Italian cooking — add until it is just right for you.

Bocconcini di Vitello Speziati

March 28, 2017
: 30 min
: 1 hr 30 min

<strong>Note:</strong> This dish can also be prepared with chicken or pork.


  • 1¾ lbs Veal
  • 2 tbs of Extra virgin olive oil
  • 1 tbs Butter
  • 12 oz White wine
  • 1 tbs Flour
  • 1 Medium onion
  • 1 Tender celery stalk
  • 1 Small carrot
  • Spices (1 tsp each, ground clove, cinnamon, and nutmeg, or to taste)
  • 1/2 c Beef broth
  • Salt
  • Pepper
  • Zest from 1/2 lemon
  • 1 garlic clove
  • 1 Parsley bunch
  • Step 2 Cube the meat. Finely chop the carrot, celery and onion. Warm oil and butter in a heavy pan, add onion and cook until is transparent, then add meat. Brown on high heat, mixing almost continuously.
  • Step 3 When meat has browned, add pinch of salt and pepper, nutmeg, cinnamon and clove. Sprinkle with a teaspoon of flour (no more), stirring continuously until it thickens.
  • Step 4 When the meat and onions are browned, add salt and wine, stirring for a few minutes then add chopped celery and carrot. Lower the heat, cover the pan and continue cooking for about an hour and a half. Check it occasionally and add 1/2 cup of hot broth (or water) when the liquid dries.
  • Step 5 When the meat is ready, prepare a handful of finely chopped parsley, lemon zest, and a minced garlic and add to the pan. Mix and allow to flavor the meat for a couple of minutes.
  • Step 6 This dish can be prepared a day in advance, warm up and add the parsley, lemon zest and minced garlic just before serving.

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