(Stufadin di Zuca Zala)

　　As many Ashkenazic Jews emigrated to the Veneto, it's not surprising to find a Venetian recipe for a stew reminiscent of the familiar Ashkenazic tsimmes, in which sweet potatoes or squash are paired with meat for a savory one-dish meal. In Mantua, a similar dish made with a beef rump roast is called brasato Rachele. Despite the use of the squash and Marsala, the stufadin is not overly sweet.

　　

Ingredients

Makes 4 to 6 servings

　　4 tablespoons olive oil

　　2 large onions, chopped

　　1 clove garlic, minced

　　1 tablespoon chopped fresh rosemary

　　2 pounds cubed veal for stew

　　Salt to taste

　　1 cup Marsala or other sweet wine

　　1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut into 1/2-inch cubes, and parboiled in salted water for 5 minutes

　　1 1/2 cups meat or chicken broth, or as needed

　　Freshly ground black pepper to taste

　　

Step 1

Warm 2 tablespoons of the olive oil in a sauté pan over low heat. Add the onions, garlic, and rosemary and sauté until tender and translucent, about 8 minutes. Remove from heat and set aside.

　　

Step 2

Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sautéed onions, the butternut squash, and the broth to cover and bring to a boil. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving.

　　

Step 3

Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash.

　　Cucina Ebraica: Flavors of the Italian Jewish Kitchen

　　Chronicle Books