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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mince garlic with anchovies. | 2. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals. | 3. Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty. | 4. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. | 5. Transfer veal to a plate. | 6. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. | 7. Add wine and boil 1 minute. | 8. Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender. | 9. Transfer veal to a cutting board and let stand 10 minutes. | 10. Skim any fat from liquid in kettle. | 11. Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy. | 12. Transfer pan juices to a platter. | 13. Cut veal crosswise into 1/2-inch-thick slices and discard string. | 14. Arrange slices over pan juices and spoon sauce over meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2			-	-	-	-
anchovy fillet	5	tablespoon		-	-	-	-
veal shoulder	3	lbs	boneless rolled tied	1769.04	0.0	262.2262	71.8502
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white wine	1	cup		-	-	-	-
beef broth	1	cup		16.8	0.096	2.736	0.528
water	1	cup		0.0	0.0	0.0	0.0
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.