Veal stewed with tomatoes and white wine
6 servings
70 minutes
Veal stewed with tomatoes and white wine is an elegant dish of Italian cuisine that harmoniously combines the tenderness of meat, the richness of wine, and the aroma of dried tomatoes. This recipe originates from traditional Tuscan cuisine, where white wine is often used to impart a subtle flavor to the meat. The veal absorbs the juices of the vegetables, while parsley adds freshness. The dish is juicy with a mild acidity from the tomatoes and light spicy notes. It is perfect for a cozy family dinner or a romantic evening, especially when paired with young Chianti. Served with a side of fresh bread or a light salad, it highlights its rich flavor and soft texture.
1
In a skillet, sauté large pieces of carrot and onion in olive oil, along with large chunks of veal (about two per serving).
- Veal: 1.5 kg
- Carrot: 200 g
- Red onion: 2 heads
- Olive oil: 100 ml
2
Once there are no visible signs of blood on the veal, add dried tomatoes to the pan (they can be cut into small pieces, but it's better to leave them whole) and simmer for another three minutes.
- Sun dried tomatoes: 200 g
3
After that, pour a little less than half a bottle of wine into the saucepan, cover it, and leave it on low heat for fifty minutes, checking occasionally if the wine has evaporated and if the meat is burning.
- Dry white wine: 300 ml
4
If everything went well, add finely chopped parsley to the pan. Season with salt and pepper. Mix again. Turn off the heat and let it sit for five minutes to finish cooking. Serve with young Chianti.
- Chopped parsley: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste