A featured Wine Club recipe for Per Bacco Cellars.


Hearty and delicious, this Italian stew is perfect served with crusty bread or mashed potatoes and, of course, a glass of Pinot Noir!

Yield: 2 - 4
Prep Time: 25 Minutes
Cook Time: 50 Minutes


• 1 lb. veal, cut into bite-size pieces (spezzato)
• 1 Bay leaf, dried
• 1 lb. fresh mushrooms, chopped
• 1 small onion, chopped
• 1 clove of garlic, peeled and crushed
• 1 cup white wine
• 2 Tbs. unsalted butter
• 2 Tbs. good olive oil
• Italian parsley, chopped for garnish
• Salt & pepper to taste


In a saucepan, on medium heat, saute the onion and garlic until transparent. Reduce the heat and add the veal pieces and bay leaf. Lightly brown while stirring regularly. Add the white wine, cover, and cook on low heat for about 20 minutes.

Add the mushroom pieces, salt and pepper, and cook, covered for another 20 minutes. Serve with a glass of Pinot Noir and enjoy!