Veal and Pumpkin Stew
My father’s mother Giovanna, invented this unusual dish, which, in consistency, is almost like a creamy veal and pumpkin risotto, but without the rice. (Rice goes very well with the stew, by the way.) No one in the family knows why Granny Giovanna called the dish antipasto, but we wanted to retain the name she gave to it in the old family recipe exercise book. —G.T.
Yield : 4 to 6 servings
Ingredients
- 1 tablespoon sweet butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1½ cups fresh tomatoes, skinned and chopped
- 1¾ pounds ground veal
- Salt and freshly ground pepper
- 1½ cups pumpkin, peeled and cubed
Directions
Heat the butter and olive oil in a large saucepan. Cook the onion over medium heat for 5 minutes, stirring often. Add the tomatoes and veal, season well with salt and pepper, and combine. Cook over low heat for 30 minutes.
Add the pumpkin and simmer for 20 minutes more, or until it is tender. Add a little water, if necessary.
Serve hot or cold.
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