Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- 2tablespoons olive oil
- 2tablespoons sweet unsalted butter
- 3fat shallots, finely minced
- 1½pounds boneless veal stewing meat, trimmed of excess fat
- ¼cup of flour
- 18fresh sage leaves
- ⅔cup dry white wine
- Salt to taste
Nutritional analysis per serving (6 servings)
292 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 26 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Over medium heat, melt the butter in the olive oil. Add the shallots, and cook slowly, stirring constantly, until they are translucent. Remove shallots and set aside.
- Step 2
Lightly dredge veal pieces in flour. Add to the pan, and cook over medium heat until well browned.
- Step 3
Add sage leaves and wine and mix well. Return the shallots to the pan, and lower the heat. Cover and simmer for approximately 1 hour, stirring occasionally. If the wine cooks down too much, add a little water to the pan.
- Step 4
Just before serving, taste and add salt if necessary and desired.
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