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1
With a mezzaluna or a sharp knife, mince the prosciutto, pancetta, 3 cloves of garlic, and 6 leaves of sage together to make a paste.
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2
In a terra-cotta or enameled cast-iron casserole over a medium flame, warm the olive oil and heat the fragrant paste, sauteing it for a minute or two.
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3
Dry the veal on absorbent paper towels and, a few pieces at a time, seal the veal in the hot fat, coloring it well on all sides.
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4
Remove the veal to a platter and proceed until all of it has been treated.
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5
Toss the veal with the sea salt.
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6
Add half the wine to the still-warm casserole, stirring and scraping at the residue and permitting it to reduce for a minute or two.
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7
Add the tomatoes, the remaining wine, and the veal and bring the mixture to a quiet simmer.
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8
Cover the casserole, its lid barely askew, and braise the veal for 40 minutes.
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9
Add the peas and continue the gentlest braise for another 20 minutes, or until the meat is melting into its sauce.
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10
Permit the stufatino to rest for at least 1/2 hour or as long as several hours.
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11
Just before serving the veal, mince 2 cloves of the garlic, 3 sage leaves, and the lemon zest nearly down to a powder with a mezzaluna or a very sharp knife.
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12
Slowly reheat the stufatinoor, on a warm evening, present it at room temperatureladling it into shallow bowls, dusting it with the garlic/sage/lemon mixture, and offering it with cold white wine and warm, just-toasted bread.
