Magatello Di Vitello Ai Borlotti – Veal Shoulder with Quail Beans

Heat the olive oil in a frying pan and sear the veal shoulder on all sides. Turn with the help of two kitchen scoops, do not pierce the meat!

Dice the celery and bacon. Heat oil in a large pot, add diced celery and bacon, bay leaf, garlic and rosemary leaves and sauté. Add the veal shoulder and sauté for a few minutes. Pour in enough white wine and water to cover half of the meat.

Now add the rinsed quail beans, salt and pepper. Cover and simmer over medium heat for about 1 1/2 hours.

Cut the peeled onions into wedges, sauté in butter and add a little salt.

Remove the fully cooked veal shoulder from the pot, cut into slices and keep warm. Strain the sauce through a sieve.

Serve Magatello di vitello ai borlotti with the onions and chopped parsley.

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