| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 20g | 5g | 8g |
| sugars | fibre | protein | salt |
| 4g | 2g | 33g | 1.2g |
Why I Love Italian Spezzatino di Vitello
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There’s something irresistibly comforting and soul-satisfying about a pot of simmering stew, especially one as enchanting as Spezzatino di Vitello. Unveiling its deep, rich aroma that seamlessly blends veal with herbs and vegetables is a ritual I’ve come to cherish. This Italian classic not only warms my heart but also takes me on a nostalgic journey through various culinary memories I hold dear. 
The Allure of Simple Ingredients
I often find myself drawn to recipes that highlight the natural flavors of their ingredients without overwhelming them. Spezzatino di Vitello is one of those treasured dishes where the veal, seasoned gently with rosemary and thyme, takes center stage. Growing up amidst the vibrant spectrum of Caribbean flavors, I’ve always admired how Italian cuisine, like that of my roots, respects and enhances each ingredient’s essence. This stew is particularly special to me because it brings together the warmth of my Cuban heritage and the elegance of European culinary traditions.
Inspired by Culinary Legends
I must credit some of my inspiration for this recipe to the illustrious Lidia Bastianich, an Italian-American chef whose respect for tradition and flair for flavor deeply resonate with me. Watching her transform simple ingredients into masterpieces has always motivated me to bring authentic and heartfelt dishes to my table. Lidia’s approach of simplicity and depth has influenced my rendition of Spezzatino di Vitello, encouraging me to create a dish that feels both elevated and comfortingly familiar.
Paired with a side of creamy polenta or a crusty piece of Italian bread, Spezzatino di Vitello shines even brighter. It holds a delightful similarity to Cuban Ropa Vieja, another beloved stew in my repertoire, where the hearty meat and rich sauce are equally satisfying. Yet, the unique flavor profile of veal and Mediterranean herbs gives it its own distinctive charm.
Whether you’re nestled in for a cozy evening or hosting a dinner with loved ones, this stew promises more than just a meal—it offers a celebration of flavors and cultures. Every bite of Spezzatino di Vitello tells a story of heritage, simplicity, and the universal love for good food shared around the table.
Next time you crave a warm, inviting dish, let this recipe guide you through a culinary journey. It’s more than just a stew; it’s a bridge connecting diverse worlds, blending them into a pot brimming with love and deliciousness.
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What You’ll Need
- 2 pounds veal stew meat, cut into 1-2 inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1/2 cup dry white wine
- 2 cups chicken or beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
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Method
Step One
Heat the olive oil in a large pot over medium-high heat. Add the veal stew meat and brown on all sides. Remove the meat from the pot and set aside.
Step Two
In the same pot, add the finely chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
Step Three
Return the browned veal to the pot. Pour in the dry white wine and cook for a few minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Step Four
Add the diced tomatoes, tomato paste, dried rosemary, dried thyme, bay leaves, and chicken or beef broth. Stir well to combine all the ingredients.
Step Five
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the veal is tender and the sauce has thickened.
Step Six
Season with salt and pepper to taste. Remove the bay leaves before serving.
Step Seven
Serve the Spezzatino di Vitello hot, garnished with freshly chopped parsley. Enjoy!
