This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Two Weeks in Tuscany Spezzatino di Vittelo – a sort of beef and potato stew
Spezzatino di Vittelo – a sort of beef and potato stew
Spezzatino di Vittelo – as sort of beef and potato stew
Ingredients:
- 600g of spezzatino di vitelli -Stewing beef)
- One tuscan sausage (or any decent large spicy sausage)
- Large onion
- 2 carrots
- 2 sticks of celery
- Jar of mutti tomato – the thick tomato sauce in a bottle
- 5 large potatoes chopped in large pieces
- Glass of red wine
- Seasoning
- zest of 1 lemon, finely grated a handful of rosemary, leaves picked 1 clove of garlic, peeled and finely chopped
Method:
- Soffritto of onion, carrot and celery – gently soften the onion carrot and celary in oil
- Add the pieces of meat
- Stir and brown the meat
- Add a tuscan sausage
- Cook on a high heat for a few minutes
- Add wine and cook on
- After a few minutes add the bottle of mutt
- Cook for a while and then add the potatoes, add stock sufficient to cover, check seasoning and cook on stirring from time to time.
- The meat should almost fall apart when cooked.
- The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of Chiant and some really good bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.