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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

St. Anthony's Spezzato Recipe

4.1 stars - based on 16 votes
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This recipe for St. Anthony's Spezzato is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lb veal cubes
olive oil
2 green peppers, chopped or sliced
3-4 large onions, sliced thin
2 cloves garlic, minced
1 (28 oz) can tomato puree
1 Tbsp sugar
Fresh sliced mushrooms (or one small can)
salt and pepper to taste
Red pepper flakes (opt) to taste
Directions:
Directions:
Brown the cubed veal well in olive oil. Add green peppers, mix and cook slowly. In another pan, saute onions and garlic lightly. Mix in the tomato puree and sugar, then add to the first pan. Add the mushrooms, draining off liquid if using canned. Cook slowly, stirring frequently, until the meat is done, for about 20-25 minutes. Season to taste.
Personal Notes:
Personal Notes:
May use half veal and half sweet or hot Italian sausage

 

 

 

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