Abruzzi Veal Stew paired with an exceptional Italian red wine

Abruzzi Veal Stew paired with an exceptional red from, you guessed it, Abruzzi, Italy!

Italian Food (Cibo Italiano)

Veal Stew Abruzzi style, prepared with white wine, chili and bell peppers paired with the perfect Italian red wine from, you guessed it, the region of Abruzzi, Italy. The following is an authentic regional recipe and offers an excellent example of how the right choice in wine and food make the perfect compliment and balance. Please use the freshest ingredients possible, and of course don’t compromise on the wine quality either...

Ingredients:

2 ½ pounds of veal shoulder, cut into 1 ½ -2 inch squares

2 tablespoons extra virgin olive oil (imported from Italy)

2 large white onions (chopped)

1 carrot (finely chopped)

1 clove garlic

1-2 hot chili peppers (chopped if you like spicy or whole if not)

1 bay leaf

2 cups white Italian wine (Pinot Grigio)

6 plum tomatoes (blanched, peeled, seeded and chopped)

Sea salt to taste

Fresh Italian parsley (chopped)

Preparation:

In a large Dutch oven, on medium high, heat olive oil, when oil is hot sear veal on all sides to light golden color then add garlic, onions, and hot chili pepper(s), cook about 1 minute, then add bay leaf and Italian white wine. Simmer until wine is reduced by half, then remove bay leaf and discard it.

Next add tomatoes, carrot and peppers, bring to a simmer then lower heat to the lowest setting cover and let cook about 1 ½ hours.

Finish with parsley and serve.

Bon appetito!

Italian Wine (Vino Italiano)

Cataldi Madonna, Montepulciano d Abruzzo, Abruzzi, Italy.

Deep red in color with good legs, hints of black cherry, oak, deep forest, herbs and clean fresh finish. A young wine with easy tannins, it is a perfect match with veal stew.