Cantinetta Veal Fricassee with Potatoes

 

Ingredients:

For the Veal:

1 and 1/4 lbs pounds veal, cut into large cubes

2 finely chopped onions

1 and 1/2 teaspoons chopped sage

1 and 1/2 teaspoons chopped rosemary

6 tablespoons extra virgin olive oil

1 handful dried Porcini mushrooms, soaked in water and then squeezed out

1 tablespoon tomato paste

2 cups red wine

1 cup peeled and chopped tomatoes (fresh or canned)

1 cup meat stock

1 tablespoon chopped basil

Salt

Freshly ground black pepper

For the Potatoes:

6 medium-sized potatoes, peeled and quartered

1 cup peeled and chopped tomatoes (fresh or canned)

2 ounces pork lard

1 clove garlic

1 cup vegetable broth

1 and 1/2 teaspoons chopped thyme

1 and 1/2 teaspoons chopped rosemary

1 tablespoon tomato paste

Salt

Freshly ground black pepper

Directions:

Prepare the Veal:

Heat olive oil in a large saucepan.

Saute the cubed veal, onions, sage, and rosemary until the meat is brown.

Add the Porcini mushrooms and the tomato paste.

Pour in the red wine, and reduce for about 4-5 minutes.

Add the peeled tomatoes, the meat stock, and the basil.

Salt and pepper to taste.

Cover, and simmer over low heat for about 1 and 1/2 hours, until the meat is tender.

Prepare the Potatoes:

In another saucepan, saute the garlic clove (whole) and the herbs in the pork lard.

Add the tomato paste, chopped tomatoes, and potatoes.

Adjust with salt and pepper.

Add the broth, and simmer over medium-high heat for about 30 minutes.

Serve the fricassee hot with the potatoes. Serves 6