In the Kitchen: Viletto Spezzata

In the Kitchen
main bkg

In the Kitchen this morning, we welcome Executive Chef Peter Coccurello from Camille’s making Viletto Spezzata. It is chunks of veal braised with red wine san marzano tomatoes, mushrooms and peas.

  • 1.5 lbs veal for stew
  • 1 large onion diced
  • 2 cups red wine
  • San marzano tomatoes
  • 1 cup Broth
  • 2 cups deminglaze
  • Mushrooms
  • Peas
  • 4 oz parmesan cheese
  1. Sweat onions
  2. Add veal
  3. When veal is cooked, add red wine
  4. Let reduce
  5. Add tomatoes, broth and demi glaze
  6. Let reduce
  7. Add mushrooms
  8. Add peas
  9. Add cheese to finish

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