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Best Easy Zampa di Vitello in Umido Recipe

Name: Best Easy Zampa di Vitello in Umido Recipe
Total time: 180 min
Yield: 320 g
Ingredients: veal foot (split, cleaned) 2 pieces; yellow onion 1 cup; celery 1 cup; carrot 1 cup; canned whole tomatoes 2 cups; extra virgin olive oil 3 tbsp; garlic 2 cloves; dry white wine 0.5 cup; bay leaf 2 pieces; fresh rosemary 1 tbsp; salt 1.5 tsp; black pepper 0.5 tsp

Stewed veal foot, rich in collagen, is a traditional Italian nose-to-tail dish. This high protein mediterranean family recipe represents Italy's resourceful carnivore cooking traditions.

Cook 180 min Difficulty NORMAL 365 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

veal foot (split, cleaned) 2 pieces
yellow onion 1 cup
celery 1 cup
carrot 1 cup
canned whole tomatoes 2 cups

Seasonings/Sauce

extra virgin olive oil 3 tbsp
garlic 2 cloves
dry white wine 0.5 cup
bay leaf 2 pieces
fresh rosemary 1 tbsp
salt 1.5 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 13 g 14%

Protein 32 g 35%

Fat 19 g 51%

Serving size 320g

Cooking steps

1

Pat dry the veal feet and brown them in a large heavy pot over medium-high heat with olive oil for about 6 minutes, turning to ensure even color.
2

Add onion, celery, and carrot; sauté on medium heat for 8 minutes, stirring to sweat the vegetables and release aroma.
3

Add garlic and rosemary, stir for 1 minute, then pour in white wine; simmer until the wine reduces by half and alcohol evaporates.
4

Add canned tomatoes, bay leaf, salt, and pepper. Bring to a gentle boil, then cover. Reduce heat to low and simmer for 2–2.5 hours, stirring occasionally, until gelatin releases and sauce thickens.
5

Skim excess fat, adjust seasoning, and remove bay leaf. Serve the stewed veal foot hot, spooning plenty of thick sauce over each portion.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is the veal foot, which lends rich collagen, gelatin, and distinctive flavor to the stew. Its texture defines the dish, making Zampa di Vitello in Umido both hearty and traditional.

Q. Which cooking technique ensures flavor and texture?

Browning the veal foot in olive oil at medium-high heat maximizes flavor development, while long, gentle simmering over low heat releases gelatin and keeps the meat tender.

Q. How do I avoid overcooking or chewy texture?

Simmer the stew gently and patiently on low heat for the full 2–2.5 hours. Stir occasionally and check for a thick, gelatinous sauce. Skipping this can yield tough or rubbery veal foot.

Q. How nutritious is each serving?

Each 320g serving contains about 365 kcal, with 32g protein (35% of total calories), 13g carbs (14%), and 19g fat (51%). This recipe is protein-rich, with a substantial amount of collagen and moderate fat.

Best Easy Zampa di Vitello in Umido Recipe

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