Veal Stew – Tessin

A delicious mushroom dish for any occasion!

Fry the meat at high temperature in butter and oil until golden brown. Fry the calf’s feet as well. Season with salt and pepper, turn the fire down.

Add garlic, vegetables, onion (all together finely chopped) and stew until soft. Extinguish with wine. When the wine has evaporated, add the mushrooms and their soaking water. Season with finely chopped herbs and cook with the lid closed for about an hour. If necessary, add a little beef broth.

Before serving, remove the calves’ feet (*). Serve with polenta.

(*) Alice Vollenweider puts two calves’ feet in the frying pan. “These are not for eating, but for flavor. The bones form the meat additional flavor. That’s why a cutlet is spicier than a filet, and a dung scratch tastes better than a chicken schnitzel.”

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