Quick Calandraca

Name: Quick Calandraca
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Veal (meat) 1.3 lbs; Colonnata lard thinly sliced 3.5 oz; Potatoes 1.1 lbs; Tomato purée 1 ¼ cup; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 3 spoonfuls; Water 1.67 cups

it br es fr de

522

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 522
Carbohydrates g 20.4
of which sugars g 2.7
Protein g 34.3
Fats g 33.63
of which saturated fat g 10.05
Fiber g 2.6
Cholesterol mg 130
Sodium mg 541

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Marisa Malomo

So, here's the deal: if you're after something that's both quick and rooted in history, you've gotta try the quick calandraca recipe from Trieste, in the Friuli Venezia Giulia region. It is really, really something. This traditional calandraca dish has come a long way from when sailors used dried meat and potatoes for a hearty meal. Nowadays, it's made with fresh veal—way, way better—making it faster to whip up without losing any of that traditional charm. The potatoes? They add a creamy texture as they break down, soaking up all the rich flavors of the meat. You know, even with the fast calandraca preparation, each bite is so, so rich and hearty, kinda like a comforting cross between a stew and a thick soup.

In Trieste, there's a bit of a debate—was 'calandraca' named after a type of boat or a Spanish word for a mix of things? Either way, it's a spot-on name for this simple one-pot meal. Meat, potatoes and a few basic ingredients come together—pretty simple, really. The updated calandraca cooking method makes it just perfect for those busy weeknights, and you know, it still has that old-school touch connecting it to the region’s past. The way the potatoes and veal blend creates a moist and savory dish that's just right for warming you up. Some even call it a sailor’s stew, which suits Trieste’s history as a port city. And look, whether you are into Mediterranean cuisine or just want to shake up your usual dinner routine, the quick calandraca recipe brings a meal that's big on tradition and short on fuss. No question, it's a regular in northeastern Italy. This dish not only fills you up but also serves up a taste of the region’s rich culinary history. So next time you're in the mood for something hearty and satisfying, give this recipe a go and enjoy a true taste of Trieste right in your own kitchen.

INGREDIENTS: Veal 1.3 lbs (600 g) - (meat); Colonnata lard 3.5 oz (100 g) - thinly sliced; Potatoes 1.1 lbs (500 g); Tomato purée 1 ¼ cup (300 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil 3 spoonfuls; Water 1.67 cups (400 g)

Preparation

How to prepare Quick Calandraca

To prepare the calandraca, cut the veal into slices 1, using a sharp knife. Then divide each slice into chunks that are not too small 2. In a saucepan, pour the oil and add the veal chunks 3.

Brown over high heat for about 5 minutes 4, stirring often with a wooden spoon. Meanwhile, cut the slices of bacon into strips 5 and when the meat is well browned, add the bacon to the pan.

Turn the meat chunks and cook until the bacon is slightly melted 7. Meanwhile, wash and peel the potatoes 8, then cut them into thick slices 9

and from these, make wedges 10. Add the potatoes to the meat 11, mix everything and pour in the water 12. You will need about 12-14 oz.

Season with salt 13 and pepper 14, mix 15 and continue cooking for about 10 minutes.

Add the tomato sauce 16 and continue to cook over medium heat, stirring occasionally 17 until the potatoes and veal are tender 18. Serve the calandraca hot.