Spezzatino
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Spezzatino is a second course similar to stew. It is made from low-grade cuts of veal, beef, lamb or pork which are cooked for a long time in a stew after being browned with butter, oil and/or onions and accompanied by sauces, vegetables and herbs.[1][2]
In Italy[]
In Italian cuisine, spezzatino is prepared by using veal meat, which is seasoned with potatoes and peas.[1][3][4] There are many regional variants of stew throughout the peninsula. For example, in Tuscany is prepared a famous variant made with beef, carrots, celery and onions.,[1] in Umbria are traditional the spezzatini di montone (mutton)[5] and roe,[1] in Nuoro wild boar spezzatino is traditional,[1] whereas in Friuli Venezia Giulia spezzatino is served with aromatic herbs and dry white wine.[1]
Elsewhere[]
Spezzatino finds counterparts all over the world, including Hungarian goulash,[6] Makhan murg from India[7] and Corsican stufatu.[8]
See also[]
References[]
- ^ a b c d e f autori vari (2010). Dizionario delle cucine regionali italiane. Slow Food. pp. 657–8.
- ^ "spezzatino".
- ^ Antonella Clerici, Bruno Vespa (2012). Vino & cucina. Mondadori. pp. "Spezzatino con piselli".
- ^ "Spezzatino di vitello con patate".
- ^ Carlo Cracco. Umbria. Corriere della Sera. pp. "Spezzatino di montone".
- ^ "Gulasch spezzatino di manzo saporito".
- ^ Karla Zimmerman (2011). Canada occidentale. EDT. p. 188.
- ^ Autori vari (2011). Francia settentrionale e centrale. EDT. p. 566.
- Stews
- Meat dishes
- Italian cuisine