A pot of veal stew is just the ticket on a cool fall evening. Marcella's recipe is thick and flavorful... as always.
My recipe for veal stew includes tomatoes and peas. Simple ingredients, layers of flavor; once again the perfect example of 'Essentials of Italian Cooking'.
The veal is browned in butter and olive oil, then the onions are browned in the same pan. Add the best canned Italian tomatoes and cook over a low heat for about 50 minutes . Add the peas and cook until they are done. The stew will be thick and flavorful.
I served it over baked polenta, which is a lot like a grits casserole... comfort food at it's best!
Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog. Marcella has followed us along and leaves encouraging comments!
Ciao Y'all,
Sandi
2 comments:
A nice dish, and what a cute vase you have created! Polenta, I have not made it in a while and should- can you say cheese grits!
that looks so delish!!! i ordered polenta last week and it came out a bowl of soupy grits - i had to send it back. this is what i thought i was getting.
Post a Comment