| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Ethnic, Main course, Italian |
2 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 3 |
tb |
Butter |
| 1 3/4 |
lb |
Stewing veal |
| 1/2 |
c |
Red wine |
| 1/2 |
c |
Beef broth |
| 1 |
|
Clove garlic, crushed |
| 2 |
|
Bay leaves |
| 1 |
tb |
Flour |
|
|
To taste salt and pepper |
| 3 |
|
Sprigs parsley |
INSTRUCTIONS
Fry the chopped onion in half the butter until golden, then add the veal
and brown on all sides. Add salt and pepper and pour wine over the meat;
cook until the wine evaporates. Add the broth, parsley, crushed garlic
clove, and bay leaves. Cook the stew about 1 1/2 hours over a low flame,
then make a paste of the rest of the butter and flour, adding it to the
stew; mix and allow the sauce to thicken. Serve on a warm platter.
NOTES : Good with rice. Joe Cipolla was the chef for three generations of
Mafia dons and capos before returning to Italy for "health reasons"...
Recipe by: Joe Cipolla - The Mafia Cookbook, 1970
Posted to EAT-L Digest 16 Feb 97 by Frank Cavalier <cav@IDT.NET> on Feb 17,
1997.
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