SPEZZATINO DI VITELLO ALLA SALVIA (veal stew with sage and white wine, for four)

Veal, stews, veal stew with sage and white wine 1 Veal, stews, veal stew with sage and white wine 3


For the veal:

2 tablespoons finely chopped shallots or yellow onion

2 tablespoons vegetable oil

2 tablespoons butter

1-1/2 pounds shank or shoulder of veal, boned and rather lean, cut into 1 inch cubes

¾ cup all purpose flour, spread on a plate or waxed paper

18 medium dried sage leaves

2/3 cup dry white wine

½ teaspoon salt

freshly ground black pepper, about 4 twists of the mill


For the mushrooms:

1-1/2 pounds mushrooms

1-1/2 tablespoons finely chopped shallots or yellow onion

2-1/2 tablespoons butter

1-1/2 tablespoons vegetable oil


freshly ground black pepper, about 4 twists of the mill

½ cup heavy cream



1. Prepare the veal. In a deep skillet, sauté the shallots in the oil and butter over medium high heat until translucent but not browned.

2. Dip the pieces of veal into the flour, coating them on all sides and shaking off any excess flour. Add to the skillet, along with the sage leaves, and brown well on all sides. (If all the meat won’t fit into the skillet at one time you can brown a few pieces at a time, but dip them into the flour only when you are ready to put them into the skillet or the flour coating will get soggy and the meat won’t brown properly). Transfer the veal to a warm platter when browned.

3. When all the meat has been browned, turn up the heat to high, add the wine to the skillet and boil briskly for about 30 seconds, scraping up and loosening any cooking residue in the pan. Turn the heat down to medium and add the browned meat, salt and pepper. Cover and cook gently for about 1 hour, turning and basting the meat from time to time, adding a little warm water if necessary. The meat is done when it is tender at the pricking of a fork. The stew can be prepared entirely ahead of time to this point and refrigerated for several days in a glass or enamel container with a cover. It can be warmed up in the same container, covered, in a 325* preheated oven. Add 2 tablespoons water when reheating.

4. While the veal is stewing, prepare the mushrooms. Slice off the ends of the mushroom stems. Wipe the mushrooms clean with a damp cloth. If there are still traces of soil, wash very rapidly in cold, running water and dry thoroughly with a towel.

5. Cut the mushrooms into wedges, each section of which should be about ½ inch thick at the thickest point of the cap. (If the mushrooms are very small, cut them into halves or leave them whole).

6. Chose a skillet large enough to hold the mushrooms later without crowding them. Over medium high heat, sauté the chopped shallots in the butter and oil until pale gold in color. Raise the heat to high and add the mushrooms. When the mushrooms have absorbed all the fat turn the heat down to low. Add salt and pepper and stir cook the mushrooms until their juices begin to come to the surface, in a few seconds. Raise the heat to high and cook for 3 to 4 minutes, shaking the pan and stirring the mushrooms frequently.

7. Add the heavy cream and cook for just 2 to 3 minutes longer, until part of the cream has been absorbed by the mushrooms and the rest has thickened slightly. The mushrooms can now be mixed into the completed veal stew, or served separately as a side dish to be mixed on each person’s individual plate.


from Marcella Hazan,The Classic Italian Cookbook


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