And now for another installment of our continuing series… Nonnie’s Mushroom Stew* 2 lbs. veal–cut into 1 inch cubes.
* 2 lbs. bulk (i.e., without casings) Italian sausage–hot, mild or combo.
* 2 stalks of celery–diced.
* 1 each of red bell pepper, green bell pepper and hot chile pepper–diced.
* 12 oz mushrooms–psychedelic, non-psychedelic or combo–sliced or quartered.
* 3 cloves garlic–minced or crushed.
* 1 large onion–diced.
* 1 c. red wine.
* 1-28oz can plus 1-12 oz can diced tomatoes.
* 1-28oz can tomato sauce.
* Hot pepper flakes.
* Salt and Pepper.
* Parsely–chopped, a whole lotta
* Thick slices of Italian bread, or polenta, or rice.Step 1. Fry veal and sausage in olive oil until browned. Remove meat and set aside. Retain enough fat in pot for Step 2.
Step 2. Fry the following in retained fat until softened: Onion, peppers, celery and ‘shrooms.
Step 3. Add garlic to mixture and saute for 30 seconds.
Step 4. Add wine and reduce to approx. 1/4 cup.
Step 5. Add diced tomatoes, tomato sauce and meats. Cover, reduce heat and simmer until veal is tender. Could take awhile.
Step 6. Adjust for salt, pepper and picante. Stir in parsely.
Step 7. Place slice of Italian bread at bottom of each serving bowl. Alternatively, you can add polenta or rice instead of bread if you’re a WASP or something. Ladle stew over bread slice, polenta or rice. If you’re like me, hit it with a drizzle of chile-infused olive oil.
Step 8. Loosen the belt on that prom tuxedo, Cinncinnati-girl!
In our next installment…Nonnie’s Fucazzo. Stay tuned.
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