Need to make a veal stew for someone who cannot eat pork, and need something that will infuse a rich flavor.
hardlikearmour is a trusted home cook.
Anchovy paste or soy sauce instead of salt or Parmesan rind in the broth could all work well.
pierino is a trusted source on General Cooking and Tough Love.
Or two or three anchovy filets (use good ones)
amysarah is a trusted home cook.
Many veal stews don't use prosciutto. Especially French ones - Blanquette de Veau, for instance - here's Daniel Boloud's version: http://www.foodandwine.... Or Veal Marengo - here's the inimitable Pierre Franey's recipe (WHY is he rarely mentioned anymore?): http://www.pierrefraney.... Also, many others. Prosciutto/pork isn't a default ingredient for a lovely veal stew.
Nancy is a trusted home cook.
If you want the salty cured taste of prosviutto, go for a quality aged cured beef product under pastrami or other names.
And yes, Pierre Franey taught many of us how to cook the French way and he has great recipes!
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)