Rich Stew – Stufato ricco

It is a traditional holiday dish, common throughout the whole island, though prepared according to local Variations. Its sauce is often used to season fresh pasta or ravioli.

Ingredients for 4 servings

  • 9 oz. of minced veal
  • 4 slices of veal of about 7 oz. each
  • 2 lbs. of potatoes
  • 1 1/3 lbs. of sausage in chunks breadcrumbs
  • fresh parsley 1 bu.
  • 1 egg
  • 4 boiled eggs
  • 1 onion
  • 3 spoons of grated pecorino
  • flour
  • 4 slices of mortadella (Bologna sausage)
  • 2 oz. of salami
  • 2 cloves of garlic (optional)
  • 1 tbsp of pine nuts
  • 1 tbsp of raisins
  • fresh basil 1 bu.
  • 4 cups of tomato sauce
  • dry white wine
  • extra virgin olive oil
  • sugar TT
  • salt
  • pepper TT.

Preparation
In a bowl mix the minced meat, the raw egg, 2 tbsp of breadcrumb, some minced parsley, 1 tbsp of grated pecorino, a pinch of salt and a dash of pepper. Mix well and shape into balls. Cover with flour and set aside. Pound the slices of veal with a meat mallet and sprinkle with salt. Make layers with a slice of mortadella and a couple of slices of salami on each slice of meat. Spread a mix of breadcrumbs, minced parsley and garlic, grated cheese, raisins, pine nuts, salt and pepper in the middle. Add some boiled egg, roll up and secure with kitchen string. Blanch the sausage and drain it; dice the potatoes. Drain the oil in a large saucepan and brown the potatoes. Drain them and set aside. Brown the rolled meat together with the balls in the same sauce. Sprinkle with wine, let evaporate and drain. Brown the minced onion in the meat jices, add the tomato sauce, the basil, a pinch of salt, a pinch of sugar and a dash of pepper. Mix and cook for 15 minutes. Add the rolled meat, the balls and the sausage and cook for another hour. After 1 hour add the potatoes and cook for another 50 minutes on low flame. Serve the meat with the potatoes and part of the sauce as a second dish and the rest of the sauce to season pasta. To end cooking, serves the meats with the potatoes and part of the juice as flat second and uses the remaining sauce to season pasta.

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