RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Meat: Braised Veal with Butternut Squash - meat
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 www.epicurious.com/e_eating/e06_jewish_cooking/italian/intro.html Epicurious Food © 1998 CondéNet Inc. All rights reserved.
