VEAL SPEZZATINO

2 pounds Bobed (young veal cut in chunks, use veal neck strip)

2 cups whole cow’s milk

4 bay leaves

4 tablespoons vegetable oil

1/4 cup carrots, brunoise (small dice)

1/4 cup onion, brunoise

1/4 cup celery, brunoise

2 tablespoons parsley, chopped

1/2 cup white wine (Trebbiano d’Abruzzo or Frascati)

1 cup fresh tomato puree

8 medium size mushrooms, cut in fours

1/4 cup fresh or frozen peas

1 sprig fresh rosemary

1 cup of gnocchi

Kosher salt and white pepper to taste

In a medium bowl, cover veal with milk and bay leaves. Leave in the refrigerator for 5 to 6 hours. Drain and reserve half of the milk and the bay leaves. Set aside.

In a medium-size saucepan, heat oil for 1 minute. Add carrots, onion and celery. Incorporate well with a wooden spoon. Cook on medium heat for about 8 minutes, until the vegetables turn glossy and onion look transparent. Incorporate parsley, stir, and continue cooking for 2 minutes. This is called battuto or foundation for the dish.

Place veal into the sauce pan, blend well with the vegetable battuto and continue cooking. Natural water will come out of the veal, as it begins to turn to a grayish color, about 5 minutes. Add wine and cook for additional 5 minutes.

Pour tomato purée and reserved milk and bay leaves into the pot. Continue cooking for 15 minutes, stirring occasionally. The liquid makes the veal tender and slightly thicker. Add mushrooms and peas, and cook for additional 5 minutes to incorporate their flavors. Pace rosemary sprig into the pot, but do not stir, just submerge under the sauce. Set spezzatino aside for 20 minutes.

Remove rosemary and bay leaves.

Serve spezzatino hot accompanied with gnocchi or similar dumplings.

Chef’s notes: The oil from the rosemary infuses the sauce without having the unpleasant taste of the needles. Bobed veal is available at specialty veal stores such as Fed-Rick Veal Company on Federal Hill, Providence.

Serves four.