Recipe - Spicy Veal Stew

1 Pig''s trotter; calf''s foot
or
; knuckle of bacon
; (optional)
1 Whole bulb of garlic; (or 13
cloves)
4 tablespoon Olive oil
8 sl Milano salami; derinded and
; chopped
1 lg Celery stick; cut or sliced up
2 Carrots; cut or sliced up
1 Dried red chilli
One half Onion; cut or sliced up
450 g Braising veal; cubed (15 oz)
1 397 gram can chopped
tomatoes; sieved, or 500g
; (1lb 2 ounce jar) of
; passata (14oz)
300 ml Dry red wine; ( One half pint)
Beef stock; if necessary
8 sl Ciabatta bread or baguette;
toasted (8 to 10)
Salt

If using a pig''s trotter, calf foot or knuckle, blanch it in boiling
salted water, for about 5 minutes.

Drain, leave to cool slightly, then, cut all the meat off the bone. Cut the
meat into thin, neat strips and set aside.

Finely chop five of the garlic cloves.

Heat the oil in a heavybottomed saucepan and add the chopped garlic,
salami, celery, carrots, chilli, onion and four whole garlic cloves.

Fry together slowly, stirring frequently, for about 10 minutes.

Add the strips of meat from the pig,s trotter, calf''s foot, or knuckle,
and the veal and stir everything together.

Pour over the tomatoes and mix again. Pour over the red wine and boil off
the alcohol, season with salt, cover and simmer slowly for 23 hours,
adding a little beef stock if the stew becomes dry.

Finely chop two more garlic cloves and stir them into the stew. Cut the
remaining garlic cloves in half and rub them all over the toasted bread
slices.

Place the bread slices in a large, warmed shallow serving bowl. Pour the
stew over the bread so that the bread soaks up lots of the juice.

Serve at once.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.