Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)


  • 2 tablespoons olive oil
  • 2 tablespoons sweet unsalted butter
  • 3 fat shallots, finely minced
  • 1 ½ pounds boneless veal stewing meat, trimmed of excess fat
  • ¼ cup of flour
  • 18 fresh sage leaves
  • cup dry white wine
  • Salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      419 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 39 grams protein; 122 milligrams cholesterol; 142 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings


  1. Over medium heat, melt the butter in the olive oil. Add the shallots, and cook slowly, stirring constantly, until they are translucent. Remove shallots and set aside.
  2. Lightly dredge veal pieces in flour. Add to the pan, and cook over medium heat until well browned.
  3. Add sage leaves and wine and mix well. Return the shallots to the pan, and lower the heat. Cover and simmer for approximately 1 hour, stirring occasionally. If the wine cooks down too much, add a little water to the pan.
  4. Just before serving, taste and add salt if necessary and desired.

1 hour 15 minutes

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