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Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 2 lrg Onions, minced
- 1 x Clove garlic, chopped
- 1 Tbsp. Minced fresh rosemary
- 2 lb Cubed veal for stew Salt, to taste
- 1 c. Marsala wine, or possibly other sweet wine
- 1 x Butternut squash, about 1 lb., *See note
- 1 1/2 c. Meat or possibly chicken broth, or possibly as needed Freshly grnd black pepper, to taste
Direcciones
- Another recipe from "Cucina Ebraica: Flavors of the Italian Jewish Kitchen"
- Braised Meat with Butternut Squash (Stufadin di Zuca Zala) was posted in
- *Note: halved, seeds and fibers removed, peeled, cut into 1/2- inch cubes and parboiled in salted water for 5 min
- Hot 2 tbsp of the extra virgin olive oil in a saute/fry pan over low heat. Add in the onions, garlic and rosemary, saute/fry till tender and translucent/soft, about 8 min.
- Remove from heat and set aside.
- Hot the remaining 2 Tbsp. extra virgin olive oil in a heavy pot over high heat.
- Add in the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add in the wine and let it bubble up.
- Add in the sauteed onions, the butternut squash and the broth to cover; bring to a boil.
- Cover, reduce the heat to low and simmer gently till the meat is tender and the squash has formed a puree, 1 hour to 1- 1/4 hrs. Season with salt and pepper before serving.
- Makes 4 to 6 servings.
- Variation: you can use 3/4 lb. carrots, peeled and grated, in place of the squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 410 | |
| Calories from Fat 159 | 39% |
| Total Fat 17.93g | 22% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 136mg | 6% |
| Potassium 647mg | 18% |
| Total Carbs 15.13g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 7.46g | 5% |
| Protein 30.72g | 49% |
