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Stewed Breast of Veal and Peas Recipe

Stewed Breast of Veal and Peas Recipe


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Bring a large pot of water to boil over high heat.

Put 2 tablespoons of the butter into a frying pan over medium heat, lay in the pieces of veal, and fry until of a nice brown color. Now place these in a stewpan with the herbs, mace, cloves, onions, lemon zest, allspice, salt, and pepper.

Pour over them just sufficient boiling water to cover the meat. (Keep the remaining water on boil for the peas.) Well close the lid, and let the whole simmer very gently for about 2 hours. Strain off as much gravy as is required, thicken it with the remaining butter and flour, add the remaining ingredients, skim well, let it simmer for about 10 minutes, then pour it over the meat.

Meanwhile, blanch the peas in the boiling water for about 5 minutes or until done. Sprinkle these over the veal, and serve.


Veal stew with peas – Italian recipe (VIDEO)

The veal stew with peas is a traditional Italian dish: you can make it with beef (with a longer cooking time) and even serve it at room temperature.

Today we’ll be making together the veal stew with peas, a traditional Italian dish. To prepare this meat main course we’ll need only few ingredients, and if you serve it with white rice or rice pilaf, it will become a delicious single course. Let’s see what we’ll need:

• 1 ¾ lbs (800 g) of veal
• 1 stalk of celery
• 1 carrot / 1 onion
• salt / pepper
• 3 tbsp of flour • 1 glass of dry white wine
• 1 cup (250 ml) of meat broth
• 3 ½ cups (500 g) of green peas
• 4 tbsp of extra virgin olive oil


Let’s prepare together the veal stew with peas:
Begin by chopping finely the carrot, the onion and the celery, then brown in a pan with 4 tbsp of oil.
After cutting the meat into cubes about 1 inch (2,5 cm) to a side, roll in flour and add it to the vegetable mixture. Now stir and let it brown.
Now add the white wine and let it evaporate.
At this point add the broth… salt and pepper. I’ll cook the stew for 20 minutes in the pressure cooker if you don’t have a pressure cooker, use a normal pan and double the cooking time.
20 minutes are gone… if you find the stew too dry, you can add a ladle of hot water now add the peas… and cook still in the pressure cooker for 5 minutes more.
Our veal stew with peas is ready to be tasted you can even serve it in summer and eat it at room temperature.


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Spezzatino di vitello con piselli (Veal Stew with Peas)

You might not know it from the weather around here, but spring is finally here. And one of the great delights of this time of year in Italy is the appearance of tiny young vegetables the Italians call primizie . While in this era of year-round asparagus the seasons are not quite so discernible in our supermarkets, a few vegetables still retain their seasonality— like fresh peas. I saw some today and just knew I had to make something with them—and what better than a beautiful veal stew with peas? Of course, even if you don’t have fresh peas on hand, you can make this deliciously delicate stew with frozen peas as well.

Ingredients

  • 1 kilo (2 lbs) veal stew meat, cut into cubes
  • 1/2 large onion, finely minced
  • Olive oil and a knob of butter
  • Salt and pepper
  • White wine
  • 2-3 plum tomatoes, fresh or canned, roughly chopped
  • Broth or water, q.b.
  • A sprig or two of fresh mint (optional)
  • 1 kilo (2 lbs) fresh English peas, in their pods (or 750g/25 oz frozen peas)
  • 1/2 large onion, finely minced
  • A large knob of butter
  • Salt

Directions

In a large braising pan, sauté the onion very gently in the oil and butter until it softens, adding a spoonful of water while it cooks to make sure it doesn’t brown. Turn up the heat to medium and add the veal, turning and mixing it with the onion, until the veal has lost its raw color completely and browned just a bit at the edges. (Adjust the heat if needed to avoid the onion burning.) Season with salt and pepper, turn again, and add a splash of white wine and let it cook down.

Add the tomatoes, turn again, and let things simmer for a few minutes. Now add enough water or broth to almost cover the veal and nestle the sprigs of mint among the veal cubes. Cover the pan, lower the heat as far as it will go, and let the veal simmer until it is fully tender, about 1-1/2 hours or so, depending on the age of the veal and the size of your cubes. Add water from time to time if things get a bit dry.

Meanwhile, if using fresh peas, shell them. Sauté the onion in butter as above until very soft and sweet. Add the shelled peas and let them simmer to absorb the flavors of onion and butter, seasoning well, then add enough water or broth to cover. Simmer the peas over moderate heat until the liquid has entirely cooked off. The peas should be mostly, but not quite entirely, done.

About ten minutes or so before the veal is done, add the simmered fresh peas (or the frozen peas) to the braiser. Let the peas and veal simmer together until both are fully tender. Once again, add a bit of water if things get too dry. The resulting sauce should, however, be quite thick and rich.

Notes

The terms spezzatino, but the way, comes from the Italian verb spezzare, which means ‘to break’ and is the usual way to refer to any braise where the main ingredients is cut up into small pieces. This basic technique lends itself to all sorts of meat, including lamb, beef or chicken. Braising meat this way with peas is a common combination in Italian cooking which, as long-time readers might remember, we’ve featured done with quail or even cuttlefish or squid. Another, even more common combination is potato, which you can make exactly the same way, just add the potatoes to the braiser (without any pre-cooking) cut into cubes about 15 minutes or so before the end.

The amount of tomato you want to add to your veal stew with peas is really a matter of taste, some recipes call for much more tomato (in which case you can reduce or omit the broth) the dish can also be made entirely in bianco (without tomato). Some recipes call for the classic soffritto italiano of onion, celery and carrot (and sometime a bit of pancetta) but I prefer the simplicity of onions only. The mint is my own personal choice for a fresh herb Ada Boni‘s version calls for bay leaf, I’ve seen some recipes with sage, but most recipes don’t call for herbs at all. If you’re not in the mood to dirty a second pan, you can add the peas directly to the braiser, about 20 minutes ahead rather than 10, but I find that pre-simmering the peas with butter and onions brings out their sweetness very nicely. The white wine provides some acidity to balance out the sweetness dish, but—careful!—just a splash will do to make your veal stew with peas really sing.


Ingredients

  1. For sachet d’epice
    • 3 sprigs flat-leaf parsley
    • 2 sprigs thyme
    • 1 dried bay leaf
    • 1 garlic clove, crushed and peeled
    • 1 small onion, peeled and thinly sliced
    • 1 medium carrot, sliced 1 inch thick
    • 1 medium celery stalk, sliced 1 inch thick
    • 1/4 teaspoon whole black peppercorns
  2. For stew
    • 1 pound fresh fava beans, shelled (to yield 1 cup)
    • Coarse salt
    • 1/4 cup dry white wine
    • 2 pounds boneless veal shoulder, cut into 1 1/2-inch cubes
    • 6 cups water
    • 3 large fresh artichoke hearts, prepared as directed on page 296, and each cut into sixths
    • 1 pound fresh green peas, shelled (to yield 1 cup)
  3. For sauce
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1/4 cup all-purpose flour
    • 1 large egg yolk (optional)
    • 1/4 cup heavy cream
  4. For serving
    • Coarse salt and freshly ground pepper
    • Juice of 1 lemon, or to taste
    • Coarsely chopped fresh dill or parsley

My Homemade Food Recipes & Tips

Chanterelles are mushrooms which I simply can’t pass in the shop, even though they are seasonal or maybe because of that.

It is my shame, but I don’t know any way to prepare them other than this stew with veal and peas, but it sure tastes great!

You can substitute beef for veal, just increase cooking time to ensure meat is soft enough. You can also substitute white dry wine for water, if you feel like this.

Ingredients:

  • 3lb boneless veal (chuck roast, shoulder part or such)
  • 1lb of chanterelle mushrooms
  • 10oz of green peas
  • 1 big onion
  • Cup of water dry (substitute for a cup of white wine)
  • 2-3 tablespoons of oil
  • Ground black pepper to taste
  • Salt to taste

How to prepare, step-by-step:

  1. Prepare ingredients: if you use frozen peas – it is good idea to get them out from freezer an hour before you are going to cook them: Veal Stew with Chanterelles and Peas Recipe: Step 1
  2. Clean and rinse chanterelles, soak them in water if needed: Veal Stew with Chanterelles and Peas Recipe: Step 2
  3. Put cooking pot with mushrooms on burner over moderate heat, bring to boil, salt and let them simmer for 45 mins to an hour: Veal Stew with Chanterelles and Peas Recipe: Step 3
  4. Rinse veal and dice it into piece about 1-1.5 inch big: Veal Stew with Chanterelles and Peas Recipe: Step 4
  5. Warm up skillet with 1 tablespoon of oil over high heat and add veal to it: Veal Stew with Chanterelles and Peas Recipe: Step 5
  6. Fry veal until all pieces are colored from each sides, stir from time to time (if skillet not big enough fry veal portion by portion): Veal Stew with Chanterelles and Peas Recipe: Step 6
  7. Transfer fried meat to a cooking pot salt and season with ground black pepper to taste: Veal Stew with Chanterelles and Peas Recipe: Step 7
  8. Warm up another table spoon of oil in a skillet over moderate heat peel onion and slice in quarters, move to the ready skillet and fry until soft and brownish in color stir from time to time: Veal Stew with Chanterelles and Peas Recipe: Step 8
  9. Drain liquid from boiled chanterelles, slice them in smaller pieces if needed and add to fried onions and fry them together for 10 mins more: Veal Stew with Chanterelles and Peas Recipe: Step 9
  10. Add peas to the cooking pot and pour a cup of water (or if dry white wine if you choose) in: Veal Stew with Chanterelles and Peas Recipe: Step 10
  11. Add fried onions with chanterelles, cover with a lid and put on low heat to simmer for about 20 mins (if you cook beef, it may need longer time to cook to be soft): Veal Stew with Chanterelles and Peas Recipe: Step 11
  12. Serve veal stew with chanterelles and peas with boiled potatoes or potato puree: Veal Stew with Chanterelles and Peas Recipe: Step 12

Blanquette of Veal, Leeks, and Peas

Preheat the oven to 350°. In a large enameled cast-iron casserole, cover the veal with cold water and bring to a boil over high heat, skimming as necessary. Drain the meat in a colander. Return the meat to the casserole and add the carrots, onion, bouquet garni, stock and wine. Cover and bring to a boil over high heat, then cook the veal in the oven for about 2 1/2 hours, or until very tender.

Meanwhile, in a large nonreactive skillet, melt the butter over moderately high heat. Add the leeks and mushrooms and cook, stirring, for about 1 minute. Add 1/2 cup of water, the lemon juice and 1 teaspoon of salt and reduce the heat to low. Cook until the leeks and mushrooms are tender, about 10 minutes.

Transfer the stew to a colander set over a bowl. Discard the spice bag. Transfer the meat and vegetables to a large shallow bowl, cover and keep warm. Pour the broth back into the casserole and boil over high heat until reduced to 2 cups, about 15 minutes. Add the peas and cook until tender, about 2 minutes. Using a slotted spoon, remove the peas from the broth and add them to the bowl with the veal.

In a small bowl, whisk the egg yolks and cream. Whisk in 1/2 cup of the hot broth. Add the egg-yolk mixture to the casserole and whisk constantly over moderately low heat until the sauce thickens, about 8 minutes do not let the sauce boil. Remove from the heat and continue whisking for a minute or two to stop the cooking. Stir in the tarragon and season with salt and pepper. Pour the sauce over the veal and vegetables in the bowl and serve.


Veal and Peas A Recipe  You can Enjoy!

Veal and Peas does not sound too appetizing, nor does it have a appetizing name, and when done right, this is a tasty meal with a good source of protein and carbohydrates.

We try to incorporate this meal when we pickup veal cutlets.

We will vary the choice of peas but we prefer to use the Leseur Brand canned peas as they are the sweetest and most tender peas.

Try our breaded veal cutlets and add peas to it as well. The breading adds a little wheat to the mix but still tastes great.

Mix it up a bit, but if you find anyone who likes veal cutlet they will enjoy this meal.

Chris's grandmother Louise prepared this for us a number of times when we would visit her.

Now, you've got to love a 92 year young woman who would cook an appetizing meal and surprise you with it when you came for a visit. Hmm.

But, whatever her reason, she just loved to cook for her friends and family, so give this meal a try and let us know how you served it.

We'd love to hear from you!

Veal and Peas

  • 1 Pkg Veal (Cubed)
  • 1 can Leseur Peas
  • 1 Can tomato sauce
  • Salt (to taste)
  • Pepper (to taste)
  • Sweet Basil (to taste)

Brown veal in small amount of olive oil.

Add 1/4 cup water to veal and simmer until veal is cooked through.

Add tomato sauce and lightly season with pepper, salt and sweet basil.

Let simmer for 30 minutes.

Add peas and heat for additional 5 to 10 minutes.

Veal should be tender and you should be able to cut it with a fork.

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CUBED VEAL COOKS QUICKLY FOR A FAST STEW

The charm of most braised dishes is that they result in succulent, tender meat and require little attention after the first step of browning. The sad truth, though, is that most cuts need hours of simmering to become tender.

Not so with the odd cuts of veal from shoulder or leg, which can be cubed and cooked as a stew. Veal turns tender faster.

Any number of ingredients can be added to steer the dish in different directions. At this time of year, it's nice to use young onions and peas (you might substitute 1-inch lengths of asparagus for the peas). As the weather gets warmer, a tomato-based stew seems more appropriate.

With veal, the smaller the chunks the more quickly they cook. This is an often-ignored principle of cooking: Spend a little more time with the knife and you sometimes spend a lot less time at the stove. Cubes measuring about 1 inch are best.

Smaller chunks have another advantage: They brown in just a few minutes. This not only guarantees a full-flavored stew but also reduces spattering and stove-top mess.

When you are browning the meat, keep the heat high and do not move the cubes around. Let the pieces sear so that they really have a chance to darken. Check a few pieces to be sure they are good and browned before proceeding to the next step. It's really only necessary to brown the meat on one side.

Another warning: Don't add too much liquid to the dish. The meat, and other ingredients like tomatoes, generates plenty of juices as the covered stew simmers gently.

SPRING (INTO SUMMER) VEAL STEW

Preparation time: 15 Minutes

1 tablespoon each: extra-virgin olive oil, butter

1 1/2 to 2 pounds veal cubes, no larger than 1 1/2 inches

1 sprig fresh tarragon or 1/2 teaspoon dried tarragon

1 pound spring or green onions (if large, trimmed and halved), each cut in 2 or 3 pieces

Salt, freshly ground pepper

1/2 cup white wine or water

1 cup fresh shelled peas, snow peas or frozen peas

1. Heat large skillet over high heat add oil and butter. Add enough of the meat to make single layer. Cook without stirring until meat is browned on bottom, about 5 minutes. Remove to plate. Repeat with any remaining veal. Return all veal to skillet.

2. Add tarragon, onions, and salt and pepper to taste. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Stir in wine reduce heat to low. Cover cook until veal is tender, 30-40 minutes.

3. Add peas raise heat to medium. Cook uncovered until peas are done, about 5 minutes. Adjust seasoning.

Veal stew, Provencal style: Use all olive oil. Omit tarragon, onions, wine and peas. Add 2 crushed cloves garlic, 20 chopped basil leaves, 2 cups seeded, chopped tomatoes, and 1 cup black olives. If necessary, uncover to reduce liquid until stew is thick. Garnish with chopped basil.

Veal stew with bacon and mushrooms: In Step 1, cook 1/4 pound chopped slab bacon in 1 tablespoon olive oil until crisp. Remove bacon with slotted spoon brown veal in the fat (pour some off first if desired). In Step 2, omit tarragon cook onions with 2 sprigs thyme and 1 cup chopped mushrooms after onions soften, add wine. In Step 3, return bacon to pan cook 5 minutes more. Serve over buttered noodles.

Veal stew with paprika: Use all of the butter. Omit tarragon add 2 cloves crushed garlic and 2 teaspoons good paprika. Omit peas stir in 1 cup sour cream. Serve over rice.


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Watch the video: How to Cook Perfect Beef Stir Fry Every Time (July 2022).


Comments:

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  6. Arregaithel

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