Here is a one-pot complete meal! Veal is used in this one, but pork, beef, or lamb can be substituted. As well as, other vegetables in season: peppers, carrots, parsnips, etc. Cooking time will vary with the type of meat and vegetables.
Spezzatino con Cipolline e Zucca (Italian)
Serves 6
1/4 cup (30 g) dry organic porcini mushrooms
2 1/2 pounds (1135 g) organic veal, cut into cubes
all-purpose (gluten-free) flour
1/4 cup (60 ml) olive oil
3 Tbs. (45 ml) organic tomato paste
2 cups (260 g) organic pearl onions, peeled
8 chopped sage leaves
1 cup (240 ml) white wine
1 organic butternut squash (about 2 pounds/910 g) cut into chunks
3-4 cups (720-960 ml) hot water
1. Soak the dry mushrooms in 1 cup (250 ml) of hot water for 30 minutes.
2. Dredge the veal in flour and tap off the excess.
3. Heat the olive oil in a Dutch oven over medium-high heat.
4. When the oil is hot, brown the veal on all sides in batches, stirring to let a crust form.
5. Remove all the veal to the pot.
6. Add the tomato paste and toast for a minute.
7. Stir in the veal cubes, pearl onions, and sage for a few minutes.
8. Drain the dry mushrooms and save the liquid.
9. Pour the wine and bring to simmer.
10. Strain the mushroom liquid, and add it to the pot with 1 cup (240 ml) hot water.
11. Simmer, covered for 10 minutes, then uncover, add 1 cup (240 ml) hot water, and cover again.
12. Simmer until the veal is tender, about 30-45 minutes.
13. Uncover and add the squash and 1/2 cup (120 ml) hot water.
14. Simmer, covered unit the squash and veal are both tender, about 20 minutes.
15. Raise the heat and simmer rapidly to reduce the sauce, until it glazes the veal and squash.
-modified Lidia's Commonsense Italian Cooking
