Pastitsada (Corfu-Style Pasta with Veal Sauce)


  • ½ cup extra-virgin olive oil
  • 2 pounds boneless veal shoulder, trimmed of fat and cut into 1-inch cubes
  • 2 large onions, finely chopped
  • 3 garlic cloves, chopped
  • Salt and freshly ground black pepper, to taste
  • ½ cup dry red or white wine
  • 1 tablespoon white wine vinegar
  • + 7 more ingredients
    • 3 whole cloves
    • 1 cinnamon stick
    • 2 bay leaves
    • 2 pounds ripe tomatoes, peeled, seeded and finely chopped
    • 1 pound perciatelli
    • ½ stick unsalted butter, melted
    • 1 cup freshly grated kefalotyri cheese

1. In a medium-sized enamel cast-iron casserole, heat the olive oil over medium-high heat, then brown the veal on all sides, about 6 minutes. Add the onions, stir, reduce the heat to medium-low, cover and cook until soft, about another 5 minutes. Add the garlic and wine and season with salt and p...

View full recipe at SpringPad


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