Marias Spezzatino Marias Stew Food

CLASSIC ITALIAN VEAL SPEZZATINO

Steps:

• Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
• Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
• Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
• Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

SPEZZATINO DI CINGHIALE: WILD BOAR STEW

Steps:

• Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours.

MARIA'S MEAT PIE

Steps:

• Preheat oven to 350 degrees.
• In a nonstick skillet set over moderately high heat, warm the oil until it is hot, add the onion and cook it, stirring occasionally, for 3 minutes. Add the zucchini, herbes de Provence, salt and pepper and cook, stirring occasionally, for 3 to 5 minutes more, or until lightly golden. Let cool.
• In a bowl combine the veal, egg, 3 tablespoons of the parsley, the garlic, herbs, Cavender?s Greek seasoning, salt and pepper to taste.
• In a 9 inch greased pie pan sprinkle 2 to 3 tablespoons of the bread crumbs, or enough to coat the bottom of the pan evenly. Add half of the zucchini mixture to the pan, arranging it in an even layer, top with the meat and finally cover with the remaining zucchini.
• In a bowl combine the remaining parsley, bread crumbs and the Parmesan and sprinkle the mixture over the top of the pie. Drizzle with a little oil. Bake the pie in the oven for 20 minutes, or until cooked through and golden. Let cool slightly before serving. It can be served warm or at room temperature.

GIADA'S CHICKEN SPEZZATINO (STEW)

Steps:

• Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
• Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
• Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
• Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
• Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
• Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
• Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
• Serve with biscuits for dunking and enjoy!