Yield: 4 Servings
|4 tablespoons||Olive oil|
|2 larges||Onions; chopped|
|1||Clove garlic; minced|
|1 tablespoon||Chopped fresh rosemary|
|2 pounds||Cubed veal for stew|
|Salt; to taste|
|1 cup||Marsala wine; or other sweet wine|
|1||Butternut squash; about 1 pound, *See note|
|1½ cup||Meat or chicken broth; or as needed|
|Freshly ground black pepper; to taste|
Another recipe from "Cucina Ebraica: Flavors of the Italian Jewish Kitchen" by Joyce Goldstein...
Braised Meat with Butternut Squash (Stufadin di Zuca Zala) was posted in The Naples Daily News food section, Naples FL, Wednesday, September 16, 1998 (from a Scripps Howard release- author not given) *Note: halved, seeds and fibers removed, peeled, cut into ½- inch cubes and parboiled in salted water for 5 minutes Warm 2 tbsp of the olive oil in a saute pan over low heat. Add the onions, garlic and rosemary, saute until tender and translucent, about 8 minutes.
Remove from heat and set aside. Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat.
Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up.
Add the sauteed onions, the butternut squash and the broth to cover; bring to a boil.
Cover, reduce the heat to low and simmer gently until the meat is tender and the squash has formed a puree, 1 hour to 1- ¼ hours. Season with salt and pepper before serving.
Makes 4 to 6 servings.
Variation: you can use ¾ pound carrots, peeled and grated, in place of the squash.
Recipe by: "Cucina Ebraica: Flavors of the Italian Jewish Kitchen" Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 17, 1998, converted by MM_Buster v2.0l.