This one-pot cooking has protein and vegetables together with an Italian twist.
Spezzatino con Cipolline e Zucca (Italian)
Serves 6
1/4 cup (60 g) organic mushrooms, chopped
2 1/2 pounds (1125 g) stewed veal (pork, lamb or organic firm tofu can be substituted, cooking time will be different)
flour (or gluten free almond or coconut flour)
olive oil
3 Tbs. (45 ml) organic tomato paste
2 cups (480 ml) pearl onions
8 chopped sage leaves or dry sage to taste
1 cup (240 ml) white wine
1 butternut squash, peeled and cut into chunks
optional: any seasonal vegetables taste just as good; example: peppers, carrots, parsnips, etc.
If using tofu, use a lot less water and shorter cooking time.
1. Flour the meat.
2. Heat the oil in a skillet over medium-high heat.
3. When the oil is hot, brown the meat on both sides.
4. Remove the meat.
5. Add the tomato paste to the bottom of the skillet and stir a little.
6. Add the pearl onions and sage, brown a few more minutes.
7. Add the meat, mushrooms and wine. Bring to a simmer.
8. Add a cup (240 ml) of hot water. Cover and simmer for 10 minutes.
9. Add another cup (240 ml) of hot water, cover and simmer 30-45 minutes.
10. Uncover and add the squash and 1/2 cup (120 ml) of hot water.
11. Simmer, covered, until the squash and meat are both tender, about 20 minutes.
12. Turn the heat to medium, simmer to reduce the sauce.
-modified Lidia's Commonsense Italian Cooking
