Veal Stew with Chestnuts

Method

1. Cut the veal (noce cut) into bite-sized pieces.
2. Season the meat with pepper, a pinch of salt, and a little flour.
3. Heat a drizzle of oil in a pan, add the meat, cover and brown on all sides over low heat.
4. Prepare a classic soffritto with carrot, celery and onion. Add it to the pan, cover and sauté for a few more minutes.
5. Add dry white wine, then one tablespoon of tomato (passata or concentrate), cover, reduce heat and cook for at least 30 minutes.
6. Meanwhile, roast the chestnuts in the oven and peel them.
7. After 30 minutes, add the chestnuts to the stew. If needed, add a little water.
8. Cook for another 10 minutes until the chestnuts are tender.
9. Serve hot.