Brasato di Fesa di Vitello del Carnacottaro

Name: Brasato di Fesa di Vitello del Carnacottaro
Yield: serves 6
Ingredients: 1/4 cup extra-virgin olive oil; 3 to 4 pounds leg of veal, well trimmed and tied at 2-inch intervals with butcher’s twine; 1 1/2 teaspoons fine sea salt; 2 ounces sun-dried tomatoes, drained of their preserving oil, slivered; 6 ounces large green and black Sicilian, Greek, or Spanish olives, lightly crushed with a wooden mallet, stones removed, and coarsely chopped; 1/2 cup white raisins, plumped in warm white wine; 1 1/2 cups canned tomato puree; 2 1/2 cups dry white wine

January 24, 2012

It was not often,that one was plump enough in the purse to buy a kilo or so of meat from the butcher, carry it home, and cook it up into some luscious, soulful dish. When fortune placed in one’s purse a few centesimi more than were necessary for subsistence, one sought out the carnacottaro (an itinerant seller of cooked meat).

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