Neapolitan veal stew recipe And Books

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Neapolitan veal stew recipe and books

So you would like to know how to make Neapolitan veal stew recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

neapolitan veal stew

450g boned leg of veal
80m; olive oil
1 onion finely chopped
1 clove garlic finely chopped
1 green and 1 red pepper de seeded and sliced
150g mushrooms sliced
300ml pint stock
1 anchovy fillet soaked drained and chopped
5 olives chopped
4 tomatoes skinned seeded and chopped
salt pepper dried oregano

Cut the veal into thin strips.
Heat the oil in a pan and fry the meat on all sides for 10 minutes.
Take out of the pan and keep hot.
Add the onion and garlic to the pan and saute for 5 minutes.
Add the green and red peppers the mushrooms and stock and stew for 10 minutes.
Add the anchovy olives and tomatoes.
Return the meat to the pan and season with salt pepper and oregano.
Stew for another 5 minutes then serve.

osso buco

1 kg shin of veal
50g butter
1 onion finely chopped
150ml dry white wine
400g canned tomatoes chopped
150 ml stock
salt pepper
3 tablespoons finely chopped
grated rind 1 lemon
1 clove garlic finely chopped

Ask your butcher to saw the veal into 5cm pieces.
Melt the butter in a wide pan and fry the onion until softened.
Add the pieces of meat and fry until browned then stand them upright so that the marrow does not fall out during cooking.
Add the wine and simmer for 5 minutes.
Add the chopped tomatoes and their juice and simmer for a further 5 minutes.
Finally add the stock and seasoning cover and cook over a low heat until the veal is tender about 11/2 hours.
To serve mix together the parsley lemon rind and garlic and sprinkle over the veal.


We truly hope you will like this American recipe, and enjoy your tasty Neapolitan veal stew recepie. Check out these great recipe books and learn how to make Neapolitan veal stew!
View Recipe Books - Neapolitan Recipe

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