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Posted by : Veal, Braised, with Butternut Squash - meat 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
Makes 4 to 6 servings.
Cucina Ebraica: Flavors of the Italian Jewish Kitchen
Epicurious Food © 1998 CondéNet Inc. All rights reserved.
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