Calandraca Veloce Recipe (Quick Veal Stew)
A hearty and flavorful dish that brings together tender veal, rich lardo, and creamy potatoes, all simmered in a savory tomato sauce. This traditional recipe, known as “Calandraca,” is simple yet packed with flavors that will warm you up on any chilly evening. It’s the perfect main course to serve alongside a crusty piece of bread and a glass of red wine. With a balance of meaty richness, earthy potatoes, and tangy tomato sauce, this quick veal stew is a crowd-pleaser for any occasion.
Servings: 4
Category: Main Course
Cooking Time: 45-60 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal (cut into pieces) | 600g |
| Lardo di Colonnata (lardo, thinly sliced) | 100g |
| Potatoes (peeled and sliced) | 500g |
| Passata di Pomodoro (tomato purée) | 300g |
| Salt | To taste |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | 3 tbsp |
| Water | 400g |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 450-500 kcal |
| Protein | 35g |
| Fat | 25g |
| Carbohydrates | 35g |
| Fiber | 4g |
| Sodium | 500mg |
Instructions:
-
Prepare the Veal:
Start by cutting the veal into thin slices using a sharp knife. Once sliced, divide each piece into bite-sized chunks, making sure they’re not too small to retain tenderness during cooking. -
-
Sear the Veal:
In a large pan or deep skillet, heat the extra virgin olive oil over medium-high heat. Add the veal chunks and let them sear for about 5 minutes, stirring frequently with a wooden spoon to ensure even browning. -
Add the Lardo:
While the veal is cooking, slice the lardo into thin strips. Once the veal has started to brown, add the lardo to the pan, stirring it in with the meat. Continue cooking until the lardo begins to melt slightly and infuse the meat with its rich flavor. -
Prepare the Potatoes:
Peel the potatoes and slice them into thick rounds. Cut each round into wedges to create hearty potato pieces that will hold their shape during the simmering process. -
Combine the Ingredients:
Add the sliced potatoes to the pan with the veal and lardo. Stir everything together so that the potatoes are evenly distributed in the pan. Pour in about 350-400 grams of water to create a base for the stew, making sure the potatoes and veal are mostly covered. -
Season and Simmer:
Season the dish with salt and black pepper to taste. Mix everything together, ensuring the flavors are well incorporated. Reduce the heat and let the stew simmer for 20-30 minutes until the potatoes are soft and the veal is tender. -
Add the Tomato Sauce:
Once the potatoes are cooked through, add the passata di pomodoro (tomato purée) to the pan. Stir to combine and let the mixture cook for an additional 10 minutes, allowing the tomato sauce to thicken and the flavors to meld. -
Serve:
Once the Calandraca Veloce is ready, serve the dish hot, making sure to spoon some of the savory sauce and tender veal and potatoes into each serving. Pair with crusty bread for a satisfying meal.
Cooking Tips:
- Tender Veal: If you can, use veal from a butcher for better quality. Ensure the veal is cut into even pieces to ensure it cooks uniformly.
- Potato Texture: Choose waxy potatoes, like Yukon Gold, for better texture as they hold up well when simmered.
- Lardo Substitution: If you cannot find lardo di Colonnata, you can substitute with pancetta or unsmoked bacon, although the flavor may slightly differ.
This quick veal stew (Calandraca Veloce) is a true delight for anyone who enjoys classic Italian dishes. The combination of veal, rich lardo, and creamy potatoes in a tomato-based sauce makes this a comfort food at its best. Whether you’re cooking for a cozy family dinner or preparing for a weekend feast, this dish is sure to impress!
