Veal Straccetti with Crunchy Vegetables
Category: Main Courses
Servings: 4
This delightful dish, known as Straccetti di Vitello con Verdure Croccanti, brings together tender veal strips paired with a vibrant medley of crispy vegetables. With the addition of a savory soy sauce and a dash of Tabasco for a touch of heat, this recipe delivers a perfectly balanced meal that’s both satisfying and bursting with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal slices (fettine di vitello) | 400g |
| Flat green beans (fagiolini piattoni) | 200g |
| Red bell pepper (peperoni rossi) | 100g |
| Yellow bell pepper (peperoni gialli) | 100g |
| Red spring onions (cipollotti rossi) | 100g |
| Soybean sprouts (germogli di soia) | 60g |
| Cashews (anacardi) | 50g |
| Soy sauce (salsa di soia) | 40g |
| Water (acqua) | 30g |
| Tabasco® sauce | To taste |
| All-purpose flour (farina 00) | 3 tbsp |
| Extra virgin olive oil (olio extravergine d’oliva) | 3 tbsp |
| Salt (sale fino) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~35g |
| Carbohydrates | ~15g |
| Fat | ~18g |
| Fiber | ~5g |
| Sodium | ~650mg |
Instructions
Step 1: Prepare the Vegetables
To begin, wash and prepare the vegetables. Cut the red bell pepper in half, remove the seeds and internal membranes, and then slice it into thin strips. Repeat the same process for the yellow bell pepper. Next, trim the ends of the spring onions, peel off the outer layer, and chop them into small pieces. For the flat green beans, trim both ends and slice them into diamond-shaped pieces.
Step 2: Cook the Vegetables
Heat a wok over high heat and add one tablespoon of olive oil. Once the oil is hot, toss in the cashews and the prepared bell peppers. Sauté for 2–3 minutes until the peppers are tender yet still crisp. Remove the mixture from the wok and set aside in a colander placed over a bowl to catch any excess oil. Sprinkle the vegetables with a pinch of salt to enhance their natural flavors.
Step 3: Cook the Veal
In the same wok, add another tablespoon of olive oil. While the wok heats up, lightly coat the veal strips with flour. Once the oil is hot, add the floured veal and sauté for 1–2 minutes, allowing the veal to brown and crisp slightly. Stir continuously to avoid burning. After a minute, add the soy sauce and a few dashes of Tabasco sauce for a spicy kick. Stir the mixture, then pour in the water to help form a flavorful sauce. Let the veal cook for another 2 minutes, ensuring it absorbs the sauce.
Step 4: Plate the Dish
To serve, begin by placing a generous portion of the sautéed vegetables on the base of each plate. Arrange the tender veal straccetti on top, then finish by garnishing with fresh, uncooked soybean sprouts. This adds a crunchy texture and refreshing element to the dish.
Tips for Success
- Cut the Vegetables Uniformly: For even cooking, ensure that the vegetables are sliced into similar sizes. This will allow all ingredients to cook at the same rate and maintain their crunchy texture.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of Tabasco sauce or omit it altogether. Alternatively, increase the Tabasco for an extra kick.
- Serving Suggestions: This dish pairs wonderfully with steamed rice, noodles, or even a light salad for a well-rounded meal.
Indulge in this flavorful, nutrient-packed dish that’s easy to make and perfect for any occasion. The tender veal, vibrant vegetables, and zesty sauce make this recipe a winner for both weekday dinners and special occasions alike.
