Equipment
Ingredients
Main
- 30 ml olive oil
- 27 g unsalted butter
- 3 shallot, finely minced
- 680 g veal stewing meat, boneless, trimmed of fat
- 30 g all-purpose flour
- 5 g sage, fresh leaves
- 160 ml white wine, dry
- salt, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 378 kcal
- Protein
- 36 g
- Carbohydrates
- 11 g
- Fat
- 14 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 531 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 15 mg
- Potassium
- 113 mg
- Calcium
- 32 mg
- Iron
- 1.1 mg
- Magnesium
- 23 mg
- Phosphorus
- 130 mg
- Zinc
- 2.0 mg
- Vitamin A
- 46 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 1.3 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.5 mg
- Folate
- 21 mcg
- Water
- 52 g
- Alcohol
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Melt the butter and olive oil in a skillet over medium heat (approx 175°C/350°F).
Add the minced shallots to the skillet and cook, stirring constantly, until they are translucent and soft.
Remove the cooked shallots from the skillet with a slotted spoon and set them aside.
Dust the veal pieces with flour until they are lightly and evenly coated.
Increase the heat to medium-high and sear the veal in the skillet until all sides are browned.
Pour in the white wine and add the sage leaves, using a whisk or spoon to scrape the browned bits from the bottom of the pan.
Return the shallots to the pan, cover with a lid, and simmer on low heat for 1 hour until the veal is tender.
Season with salt to taste and serve immediately.
Chef's Notes
- For the best sear, ensure the veal is completely dry before dredging in flour. Pat it thoroughly with paper towels.
- Don't overcrowd the pan when searing the veal. Brown it in batches if necessary to achieve a good crust, which adds significant flavor.
- When deglazing, use a good quality dry white wine like a Pinot Grigio or a Soave. Avoid sweet wines, as they will alter the flavor profile.
- Sage is potent; start with the recommended amount and adjust to your preference. Fresh sage is key here for its aromatic oils.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a covered saucepan over low heat, adding a splash of water or broth if the sauce is too thick.
Troubleshooting
Veal is tough or chewy
Cause: The meat was not simmered long enough or the heat was too high.
Fix: Continue simmering for an additional 15-20 minutes until the meat breaks apart easily with a fork.
Prevention: Ensure the heat is at the lowest setting to maintain a gentle simmer and keep the lid tightly closed.
Cultural Context
Spezzatino is a classic Italian comfort food, translating to 'little pieces.' This dish, particularly with veal and sage, is a staple in Northern Italian cuisine, often enjoyed during cooler months or as a hearty Sunday dinner. It embodies the Italian philosophy of transforming simple, quality ingredients into deeply flavorful and satisfying meals through slow cooking.
