Anyone have a recipe for Spezzato ????

This is something very interesting and different try this out

may be your aunt has to learn this from you

Spezzato Marengo -- Marengo Stew

A simple, hearty stew . To serve 6:

2 1/4 pounds (1 k) boned veal (rump, for example). 1/2 cup olive oil

An onion, chopped

Salt & pepper

Flour

1 cup (250 ml) dry white wine

2 cups (500 ml) broth or water

6 ripe tomatoes, blanched, peeled, seeded, drained, and chopped (or a 1-pound can of tomatoes, seeded, drained, and chopped)

1 clove garlic

12 button onions

A bay leaf

2 champignons

Toasted bread

Parsley

Just like the famed chicken dish Napoleon's cook prepared on the battlefield, this recipe is the result of improvisation and the careful use of common ingredients.

Cube the meat. Heat the oil in a skillet over a lively fire; when it is hot add the meat and cook, stirring, until it begins to brown. Add the chopped onion and continue sautéing until both onion and meat are golden. Sprinkle a tablespoon of flour over the meat and continue to cook, stirring, until the flour becomes hazelnut brown. At this point sprinkle the wine and broth or water into the pot. When it comes back to a boil add the tomatoes, a crushed garlic clove, and half a bay leaf. Cocer, reduce the fire, and simmer gently.

In the meantime peel the baby onions and sauté them until just golden in the butter. Trim the stems from the mushrooms (use them for something else), brush away the dirt on the caps, and set them aside. After about 45 minutes, add the onions and the raw mushroom caps. When the veal is tender, remove the meat from the fire and let it sit for a few minutes while the grease rises to the surface. While you're waiting, sauté the slices of bread, which you will want to cut into triangles, in butter until golden. Use a spoon to remove the grease that has risen, turn the stew out into a serving dish, arrange the crostini (bread triangles) around it, dust with minced parsley, and serve.

2 tbs margarine

1 large onion, chopped

1 lb. bunch greens, chopped — eg. radish or spinach

1 cup peas

1 litre vegetable stock

1 handful of mint, about 4 tbs chopped

3/4 cup cream[y soy milk]

1. In your soup pot, cook the onion in the margarine over medium heat until soft.

2. Stir in the greens and cover until wilted.

3. Add the peas and half the stock, and let simmer for ten minutes.

4. Puree. Add the mint and wait two minutes. Add the rest of the stock and the cream, and heat to serving temperature

Spezzato

5 lb dandelion

3 tablespoons lard or oil

1 1/2 lbs. veal breast w/ bone cubed

1 clove of garlic

salt and pepper

2 quarts of homemade chicken stock

12 eggs

2/3 cup Romano cheese

clean dandelion, cook in 4 quarts of boiling water for 4 minutes....drain ( save water and drink to enjoy )

heat lard, saute veal until nicely brown in a large pot.......season with salt and pepper...... Add 1 quart of boiling water and simmer for 1 hour.......Add dandelion and cook for 25 minutes.......Add chicken broth and simmer for 1 hour..... beat eggs and cheese together and pour slowly on top, cover and cook for 5 minutes ( do not disturb)

serves 12

Veal Spezzato

Perhaps, but I'm not 100% on it

Its uncertain and there are in fact more answers to this question..