Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)
Published August 21, 1984
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
2 tablespoons olive oil
2 tablespoons sweet unsalted butter
3 fat shallots, finely minced
1 ½ pounds boneless veal stewing meat, trimmed of excess fat
¼ cup of flour
18 fresh sage leaves
⅔ cup dry white wine
Salt to taste
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 82 milligrams cholesterol; 292 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 2 grams fiber; 434 milligrams sodium; 26 grams protein; 3 grams sugar
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.
Private Notes