Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)

Name: Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)
Total time: 1 h 15 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 tablespoons olive oil; 2 tablespoons sweet unsalted butter; 3 fat shallots, finely minced; 1 1/2 pounds boneless veal stewing meat, trimmed of excess fat; 1/4 cup of flour; 18 fresh sage leaves; 2/3 cup dry white wine; Salt to taste

Recipe from Marcella Hazan

Adapted by Nancy Harmon Jenkins

Total Time: 1 hour 15 minutes
Rating: 3(8)
Comments: Read comments

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Ingredients

Yield:4 to 6 servings

2tablespoons olive oil
2tablespoons sweet unsalted butter
3fat shallots, finely minced
1½pounds boneless veal stewing meat, trimmed of excess fat
¼cup of flour
18fresh sage leaves
⅔cup dry white wine
Salt to taste

Ingredient Substitution Guide

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Preparation

Step 1
Over medium heat, melt the butter in the olive oil. Add the shallots, and cook slowly, stirring constantly, until they are translucent. Remove shallots and set aside.
Step 2
Lightly dredge veal pieces in flour. Add to the pan, and cook over medium heat until well browned.
Step 3
Add sage leaves and wine and mix well. Return the shallots to the pan, and lower the heat. Cover and simmer for approximately 1 hour, stirring occasionally. If the wine cooks down too much, add a little water to the pan.
Step 4
Just before serving, taste and add salt if necessary and desired.