Veal ragout with zucchini – Spezzatino con zucchine

Ingredients for 2 servings:

• 400 g veal shoulder
• 3 tbsp extra virgin olive oil
• 5 tbsp celery
• 40 g onion(s), red
• 3 medium-sized garlic cloves
• 40 g carrot(s)
• 4 olives, pitted, from the jar
• 150 g potatoes, waxy
• 1 tsp rosemary
• 1 tbsp Italian herbs
• 4 g beef broth powder
• 4 m.-sized tomatoes
• 1 small zucchini
• 60 g water
• 80 g dry white wine
• 1 tsp sugar
• n. B. salt and pepper, black
• e.g. pepperoni threads

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

A summery ragout from the Ligurian cuisine of Italy.

Cut the meat into bite-sized pieces (approximately 3 x 3 cm). Trim both ends of the onion and garlic cloves, peel, and cut into small pieces. Wash the carrot, trim both ends, and peel. Using a coarse grater, grate the appropriate amount from the bottom. Wash and peel the potato, and cut into cubes (approximately 2 cm). Halve the olives lengthwise. Heat a wok, add the olive oil, and heat until fragrant. Brown the veal pieces vigorously in two batches. Remove each piece from the wok with a slotted spoon and place it in a covered casserole dish. Add the finely chopped vegetables and olives to the wok and stir-fry for 1 minute. Deglaze with water and wine, then dissolve the beef stock. Mix in the rosemary and mixed herbs, then add the mixture to the meat. Cover and bring to a simmer. Simmer for approximately 15 minutes. Meanwhile, wash the tomatoes, remove the stems, peel, and quarter them lengthwise, discarding the green core and seeds. Halve the quarters lengthwise and crosswise, and add them to the casserole dish. Season generously with salt and pepper. Wash the zucchini, trim both ends, and cut crosswise into 5 mm thick slices. Add to the ragout and cook the veal ragout for 10 minutes. Transfer the veal ragout to a warm serving dish, garnish, serve warm, and enjoy.