Brasato di Fesa di Vitello del Carnacottaro

1. 1

   In a large terra-cotta or enameled cast-iron casserole over a lively flame, warm the olive oil and seal the veal, crusting it well on all sides.

2. 2

   Remove the veal to a holding plate, sprinkling on the sea salt.

3. 3

   Add the sun-dried tomatoes, the olives, and the raisins to the casserole, stirring the ingredients together for about 1 minute before adding the tomato puree and the wine and bringing the sauce to a simmer.

4. 4

   Turn down the flame, add the veal, cover the casserole tightly, and, over the quietest flame, permit the liquids to barely simmer around the veal for 1 1/2 hours.

5. 5

   Remove the cover and baste the meat, adding a few tablespoonfuls more wine if the liquids seem scant.

6. 6

   Replace the lid and braise the veal ever so slowly for an additional 1/2 hour or until the meat is fork-tender.

7. 7

   Permit the veal to rest in its sauce, the lid in place, for 1 hour or so before reheating gently.

8. 8

   Use a few generous spoonfuls of the good sauce for just-cooked pastaperhaps ziti or penne cooked to al dente, drained and tossed with a generous dollop of sweet butter and handfuls of just-grated pecorino before adding the sauce.

9. 9

   When ready to present the veal, remove it to a deep platter, spooning some of the sauce around it.

10. 10

    Carve it into 1/3-inch-thick slices at table and offer the remaining sauce from a small bowl.

11. 11

    One might use a loin of pork or a round of beef in place of the veal, extending the braising session a bit longer.

* Per serving · 4 servings · Values may vary.