- Non-stick Skillet (28 cm diameter): Ideal for browning meat and vegetables, ensuring easy removal without sticking.
- Chef's Knife (6" to 7"): Essential for chopping onions, bell peppers, and additional vegetables in the recipe.
- Cutting Board: Important for food preparation safety and organization during cooking.
- Mandoline Slicer: For uniform slicing of onions or other vegetables to enhance presentation and consistency in cooking.
- Stirring Spoon Set (Set of 3): Useful for stirring stew gently without damaging non-stick surfaces.
- Meat Tenderizer: Optional tool that can be useful to tenderize veal before cooking if needed.
- Colander or Strainer: Used for rinsing vegetables or draining sauce.
- Casserole Dish (2-quart): Ideal for baking the final dish, particularly if including breadcrumbs on top.
- Pastry Brush: Useful for finishing the dish with a drizzle of glaze like balsamic reduction over meat and vegetables before serving.
- Kitchen Scale (Digital): Precise measurements aid in adjusting recipes to different serving sizes.
- Meat Thermometer: Ensures safe cooking temperature for veal, preventing overcooking.
2/3 cup dry white wine
1/3 cup broken dried porcini (1/4 ounce)
1 (5-to 6-pound) boneless veal shoulder roast
1/4 cup olive oil, divided
1/4 pound sliced pancetta, chopped
2 medium onions, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, finely chopped
1 (28-ounce) can whole tomatoes in juice
1 1/2 (6-inch) rosemary sprigs
2 Turkish bay leaves or 1 California
1/3 cup small brine-cured black olives such as Niçoise
Accompaniment: polenta
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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