Try the Veal Cacciatore

 

Veal Cacciatore

Literally means Veal prepared hunter style (cacciatore). In Italian – the cacciatore is the hunter and the hunter prepared his meals with braised chicken or rabbit, garlic, tomatoes, onions, bell peppers, mushrooms, peas seasoned with oregano, basil, wine and S&P.  In today’s recipe I have substituted the chicken with veal.

You brown the veal and then cook it in the sauce and serve it over a long pasta – Spaghetti, Linguine, Bucatini, Perciatelli, etc… (your call). If you make it on a Sunday and let it sit overnight – it is always better the next day…  *** you want veal top round cut into 1 inch cubes…

Start by sautéing crushed garlic in olive oil… add the seasoned veal pieces (s&p) – Just brown the veal – no need to cook all the way through as it will cook in the sauce.

Once you have browned the meat – remove and place on a platter.  Next add sliced onions, and bell peppers – use 2 lg onions and 1 green and 1 red bell pepper – if you like the orange/yellow ones then feel free to use that also. Sauté the onion and peppers and until soft – about 10 mins… season with s&p. Remove from the pot – now add two cans of kitchen ready crushed tomatoes – not puree – just crushed tomatoes. Then add one can of water (and 1 cup of red wine – optional).

Season with s&p, oregano, and fresh basil…bring to a boil and then turn heat down to simmer.  Add back the veal, onions & peppers. Now (optional) add one can of sliced mushrooms (draining the water first) and one bag of frozen peas. Let simmer for 45 mins – stirring occasionally.  At this point it is done – but like I said – the longer it simmers the better it is and if you let it cool and refrigerate until the next day – it is like you died and went to heaven.

When ready – bring a pot of salted water to a rolling boil and add the fusilli pasta ..cook for 8 / 10 mins or until aldente.  Drain – reserving a mugful of pasta water – and return to pot adding back about 1/4 of a cup of the pasta water to moisten… let it sit for a min and absorb the water…now add 3 or 4 ladles of sauce and toss.  Add two handfuls of grated cheese – Locatelli Romano works great – toss again and serve.  You can serve with the veal or you can serve the veal on a separate platter in the center of the table

This meal works well with a nice Chianti – remember this is a meal prepared by the hunter – he is a simple man so the wine should reflect his simplicity. Does it get any better?

Buon Appetito.

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