Tuesday, 19 April 2011

Spezzatino Allo Yoghurt

Back to normal life... means back to cooking! Even though the sun is still out and my inner dutchie wants to enjoy every ray of sun out there, my brain tells me to stay home at least one night a week in order to get some zzz and cooking done. Afterall, this cookingclub must exist for a reason and should not be seasonal...

So in order to keep everyone happy (my brain and my conscience.. and Katia) I invited her to come over and enjoy a home cooked meal at my place.
Decided to make a new Italian recipe, not very summery but not too heavy either: spezzatino allo yoghurt. It was good!


  • 300 gr of Bocconcini di Vitello (veal meat cubes)
  • 2 tablespoons olive oil
  • salt and pepper
  • flour
  • one shallot chopped
  • 100 gr of carrots thinly sliced
  • 1 tablespoon of herbs provencale (basel, thyme, rosemary)
  • 125 gr yoghurt (full or low fat)
  • tad of milk
  • 1 tablespoon flour
How to make it:
Cut the veal in medium sized cubes, salt and pepper them and then cover them with some flour.
Heat up the oil in a deep frying pan. Add the veal and fry until golden brown.
Add the onion and carrots to the meat. Toss for a couple of minutes until the carrots get softer.
Add some salt, pepper and herbs to taste.
In the mean time mix the yoghurt, milk and flour to a creamy mixture and add it to the meat and carrots.
Heat and stir until the sauce becomes creamy. 
The whole takes 10-15 minutes!
If you want to have it with rice: start boiling the water at the start and add the rice when you add the carrots to the meat. That way it's all done at the same time.

Outcome: in combination with some rice you have a perfect weekday meal. Nothing extraordinary but still better than a take-out! you could also make this with beef or chicken.... up to you!

Spezzatino allo Yoghurt
Buon Appetito
Chef Steph

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