Italians know veal. Whether coated in crisp breadcrumbs or paired with tuna for classic vitello tonnata, they understand how to coax flavor from and add flavor to this mild-mannered meat.

In this menu, an hour of simmering tough veal stew meat with aromatics like celery, onion and fresh rosemary cooks the meat to perfect tenderness while the flavors mingle and build. The final step, simmering the stewing liquid until thickened, further concentrates flavors.

Crisp winter greens, think endive and chicory, add a textural contrast to the meal while the salad’s walnut dressing complements the richness of the stew. To finish, step away from the table and dunk Tuscan almond cookies into a glass of Vin Santo, preferably in a seat close to the fireplace.

 

January 2010

keywords:

tuscany, winter, beef