John Myers
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Veal Ragout with Zucchini – Spezzatino Con Zucchine
The perfect veal ragout with zucchini – spezzatino con zucchine recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 3 tbsp Extra virgin olive oil
- 5 tbsp Cut celery stalks, fresh or frozen
- 40 g Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 40 g Carrot
- 4 black Olives, pitted, from the jar
- 200 g Potatoes, waxy
- 1 tsp Rosemary, fresh or frozen
- 1 tbsp Herbal mix, Italy
- 4 g Beef bouillon, grainy
- 4 medium-sized Tomatoes, red, fully ripe
- 1 small Zucchino, green, (approx. 120 g)
- 60 g Water
- 80 g White wine, dry
- 1 tsp Sugar, fine, white
To taste:
- Salt
- Black pepper fresh from the mill
To garnish:
- Pepper threads, red, fresh or frozen
- Cut the meat into bite-sized pieces of approx. 3 x 3 cm. Cap the onion and garlic cloves at both ends, peel and cut into small pieces. Wash the carrot, cap at both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below. Wash and peel the potatoes and cut into cubes of approx. 2 cm. Halve the olives lengthways.
- Heat a wok, add the olive oil and heat until it smells fragrant. Fry the veal pieces vigorously in 2 portions. Take the pieces out of the wok with a slotted spoon and place in a casserole (with a lid).
- Put the chopped vegetables and the olives in the wok and stir-fry for 1 minute. Deglaze with water and wine and dissolve the beef stock in it. Mix in the rosemary and herb mix and add the mixture to the meat. Braise with the lid on. Stew for about 15 minutes.
- In the meantime, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the quarters lengthways and crossways and place in the casserole. Season with salt and pepper vigorously. Wash the zucchino, cap both ends and cut across into 5 mm thick slices. Add to the ragout and finish cooking the veal ragout in 10 minutes.
- Put the veal ragout in a warm serving bowl, garnish, serve warm and enjoy.
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