Metric:
800gr Beef Veal
500gr Shelled Peas
250gr Dry White Wine
250gr Meat Broth
1 Carrots
1 Onion
1 Celery
60gr Olive Oil
20gr Flour
Salt
Black Pepper
Stew with Peas ( Spezzatino con Piselli ) Recipe
Recipes > Italian Recipes > Italian Second Course Recipes
TRADITIONAL ITALIAN RECIPE: Spezzatino, or Stew with Peas, is another classic italian dish.
The ingredients that are used in this case are all cooked in the same pot and they are there only to make the final result really tasty.
This recipe is very easy to make, and it's a good recipe for the young, who hesitate to eat vegetables and meat!
Spezzatino is usually served as second course, but if accompanied with some bread or rice you can turn it into a main course.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - You'll have to start preparing the Stew. Finely chop Carrot, Onion and Celery.
02 - Heat the Olive Oil and cook the mixture adding a quarter of a glass of water.
03 - While the mixture cooks cut the Meat into sall chuncks about 2-3 cm and add them to the Carrot, Onion and Celery mixture. Stil and let the meat cook and brown.
04 - Pour the Wine and cook until it all evaporates, stiring from time to time.
05 - Finally, add Meat Stock, Salt and Pepper.
06 - Cover with a lid and cook the Stew for 40 minutes ( 20 minutes in a pressure cooker ). If the Stew dries up too much, add a ladle of hot water.
07 - 15 minutes towards the end ( 5 minutes in a pressure cooker ), add the Peas and finish cooking. Serve warm.
Notes:
- Keep the Stew with Peas in the refrigerator, in airtight container for no more than 48 hours.
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