Search RFCJ Archives

Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

Select the number of days to go back below

Questions or Comments

Veal, Braised, with Butternut Squash - meat

Posted by : Ruth Heiges

Stufadin di Zuca Zala
4 tablespoons olive oil
2 large onions, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal for stew
Salt to taste
1 cup Marsala or other sweet wine
1 butternut squash, about 1 pound, halved, seeds and fibers removed,
peeled, cut into 1/2-inch cubes, and parboiled in salted water for 5 minutes
1-1/2 cups meat or chicken broth, or as needed
Freshly ground black pepper to taste

Warm 2 tablespoons of the olive oil in a sauté pan over low heat. Add the
onions, garlic, and rosemary and sauté until tender and translucent, about
8 minutes. Remove from heat and set aside.

Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat.
Add the meat and brown well on all sides, sprinkling with a little salt
after it has browned. Add the wine and let it bubble up. Add the sautéed
onions, the butternut squash, and the broth to cover and bring to a boil.
Cover, reduce the heat to low, and simmer gently until the meat is tender
and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and
pepper before serving. 

Variation: You can use 3/4 pound carrots, peeled and grated, in place of
the squash.

Makes 4 to 6 servings.  
Cucina Ebraica: Flavors of the Italian Jewish Kitchen  
Joyce Goldstein
Chronicle Books  

Epicurious Food © 1998 CondéNet Inc. All rights reserved.

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.