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
<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
- Zest from 1/2 lemon
- 1 garlic clove
- 1 Parsley bunch
- Step 1 PREPARATION
- 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.