White Veal Stew with Penne Rigate
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Servings: 4
Do you remember the aroma of veal stew that filled your home during childhood? This recipe for white veal stew with penne rigate is a journey back in time, evoking cherished memories and offering you a delicious meal that blends tradition with authentic flavor. It is a simple yet sumptuous recipe that will bring smiles to the faces of your loved ones.
Ingredients:
- 1 kg veal (choose a tender cut, such as the thigh)
- 100 ml sunflower oil or olive oil
- 3 tablespoons of white flour
- 3 small white onions
- 1 bell pepper
- 1 carrot
- 1 cup milk
- 2 tablespoons sour cream
- Salt, to taste
- Pepper, to taste
- 1 bunch of fresh parsley (for garnish)
- 500 g penne rigate
Preparing the Veal Stew
1. Preparing the ingredients: Start by washing the veal well under cold running water. Then, dry it with paper towels. Cut the meat into cubes of about 3x3 cm - the ideal size for even cooking and flavor absorption.
2. Cleaning the vegetables: Peel the onions, bell pepper, and carrot. Chop the onion finely, and dice the bell pepper and carrot into small cubes. This will create a delicious aromatic base for the stew.
3. Seasoning the meat: In a bowl, season the veal cubes with salt and pepper. Add the white flour and mix well so that the meat is evenly coated. The flour will help create a creamier sauce later on.
4. Browning the meat: In a large pot, heat the oil over medium heat. Add the veal cubes and brown them on all sides (about 5-7 minutes). This step is essential to seal in the juices of the meat.
5. Adding the vegetables: Once the meat is browned, add the chopped onion, bell pepper, and carrot. Sauté them together for another 5 minutes until the vegetables start to soften. Sprinkle a little salt to help release the juices from the vegetables.
6. Stewing the mixture: Pour a cup of water over the meat and vegetable mixture. Cover the pot and let it simmer over medium heat for 30 minutes. Check occasionally to ensure the liquid does not reduce too much. If needed, add a little water.
7. Creating the sauce: In the last few minutes of simmering, add the milk and stir gently. Let it reduce until you achieve a velvety sauce that beautifully coats the veal cubes. Taste and adjust the salt and pepper as needed.
Preparing the Pasta
8. Cooking the penne: In another pot, boil salted water and add the penne rigate. Follow the cooking instructions on the package, usually between 8-10 minutes. When al dente, drain them in a colander.
9. Finalizing the stew: Before serving, add the sour cream to the stew and mix well. This ingredient will add a creamy note and rich flavor.
Serving
10. Assembling the dish: Serve the white veal stew over a bed of penne rigate. Garnish with chopped fresh parsley for an extra touch of freshness and color.
Personal Note
This veal stew, made with love and patience, will remind you of family meals from childhood. You can serve it with a simple green salad or a slice of homemade bread to savor every drop of sauce.
Useful Tips
- Choose quality meat: Opt for young veal, which is more tender and juicy.
- Vegetable varieties: You can also add other vegetables such as peas or mushrooms to diversify the flavor.
- For an even richer sauce: Try adding a little white wine before adding the water for extra aroma.
- Serving variations: Instead of penne rigate, you can also use other types of pasta, such as fusilli or tagliatelle.
Calories and Nutritional Benefits
This recipe for white veal stew with penne rigate offers a balanced meal, full of protein from the meat and carbohydrates from the pasta, with approximately 600 calories per serving. Veal is an excellent source of protein, iron, and B vitamins, essential for the body's health.
Frequently Asked Questions
- Can I use pork instead of veal? Yes, you can adapt the recipe using pork, but the cooking time may vary.
- How can I make this recipe spicier? Add some chopped hot pepper or spices like chili for a spicier taste.
- Can the stew be frozen? Yes, the stew can be frozen, but it is recommended to reheat it slowly to preserve the texture of the meat.
This white veal stew with penne rigate is more than just a recipe; it is a family story, a memory, and a way to bring joy to every meal. I invite you to try it and share it with your loved ones. Enjoy your meal!
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Servings: 4
Do you remember the aroma of veal stew that filled your home during childhood? This recipe for white veal stew with penne rigate is a journey back in time, evoking cherished memories and offering you a delicious meal that blends tradition with authentic flavor. It is a simple yet sumptuous recipe that will bring smiles to the faces of your loved ones.
Ingredients:
- 1 kg veal (choose a tender cut, such as the thigh)
- 100 ml sunflower oil or olive oil
- 3 tablespoons of white flour
- 3 small white onions
- 1 bell pepper
- 1 carrot
- 1 cup milk
- 2 tablespoons sour cream
- Salt, to taste
- Pepper, to taste
- 1 bunch of fresh parsley (for garnish)
- 500 g penne rigate
Preparing the Veal Stew
1. Preparing the ingredients: Start by washing the veal well under cold running water. Then, dry it with paper towels. Cut the meat into cubes of about 3x3 cm - the ideal size for even cooking and flavor absorption.
2. Cleaning the vegetables: Peel the onions, bell pepper, and carrot. Chop the onion finely, and dice the bell pepper and carrot into small cubes. This will create a delicious aromatic base for the stew.
3. Seasoning the meat: In a bowl, season the veal cubes with salt and pepper. Add the white flour and mix well so that the meat is evenly coated. The flour will help create a creamier sauce later on.
4. Browning the meat: In a large pot, heat the oil over medium heat. Add the veal cubes and brown them on all sides (about 5-7 minutes). This step is essential to seal in the juices of the meat.
5. Adding the vegetables: Once the meat is browned, add the chopped onion, bell pepper, and carrot. Sauté them together for another 5 minutes until the vegetables start to soften. Sprinkle a little salt to help release the juices from the vegetables.
6. Stewing the mixture: Pour a cup of water over the meat and vegetable mixture. Cover the pot and let it simmer over medium heat for 30 minutes. Check occasionally to ensure the liquid does not reduce too much. If needed, add a little water.
7. Creating the sauce: In the last few minutes of simmering, add the milk and stir gently. Let it reduce until you achieve a velvety sauce that beautifully coats the veal cubes. Taste and adjust the salt and pepper as needed.
Preparing the Pasta
8. Cooking the penne: In another pot, boil salted water and add the penne rigate. Follow the cooking instructions on the package, usually between 8-10 minutes. When al dente, drain them in a colander.
9. Finalizing the stew: Before serving, add the sour cream to the stew and mix well. This ingredient will add a creamy note and rich flavor.
Serving
10. Assembling the dish: Serve the white veal stew over a bed of penne rigate. Garnish with chopped fresh parsley for an extra touch of freshness and color.
Personal Note
This veal stew, made with love and patience, will remind you of family meals from childhood. You can serve it with a simple green salad or a slice of homemade bread to savor every drop of sauce.
Useful Tips
- Choose quality meat: Opt for young veal, which is more tender and juicy.
- Vegetable varieties: You can also add other vegetables such as peas or mushrooms to diversify the flavor.
- For an even richer sauce: Try adding a little white wine before adding the water for extra aroma.
- Serving variations: Instead of penne rigate, you can also use other types of pasta, such as fusilli or tagliatelle.
Calories and Nutritional Benefits
This recipe for white veal stew with penne rigate offers a balanced meal, full of protein from the meat and carbohydrates from the pasta, with approximately 600 calories per serving. Veal is an excellent source of protein, iron, and B vitamins, essential for the body's health.
Frequently Asked Questions
- Can I use pork instead of veal? Yes, you can adapt the recipe using pork, but the cooking time may vary.
- How can I make this recipe spicier? Add some chopped hot pepper or spices like chili for a spicier taste.
- Can the stew be frozen? Yes, the stew can be frozen, but it is recommended to reheat it slowly to preserve the texture of the meat.
This white veal stew with penne rigate is more than just a recipe; it is a family story, a memory, and a way to bring joy to every meal. I invite you to try it and share it with your loved ones. Enjoy your meal!