Let me clarify something right from the start cause you’re going to see the pictures and say “hey, where is the sauce?” Translated, yes, bianco means white and “in bianco’ literally means blank. In Italian cooking however, ‘in bianco’ is a term used when making food with few and simple ingredients . You will often hear people that aren’t feeling well, recovering, or on a diet in Italy say that they are going to eat ‘in bianco’.
Don’t be fooled by the connotations of ‘healthy’ and ‘diet’. Eating ‘in bianco’ is usually simple food, but definitely not lacking in flavour. Take this dish, for example - a spin on the traditional ‘pasta in bianco’ (a popular Italian dish that involves coating the cooked pasta with a little bit of butter and olive oil and then seasoning it with black pepper and freshly grated cheese).
This Barese pasta dish was a regularly made favourite in our Nonna Angela’s kitchen. The white sauce is actually more like a clear sauce – the delicious end result of the white wine braised veal.
BRAISED:
"SEARED MEAT THAT IS REMOVED FROM PAN WHICH IS THEN DEGLAZED WITH VEGETABLES AND LIQUID (BROTH, WINE, BEER, OR WATER). RETURN MEAT TO PAN WITH LIQUIDS AND THEN BRAISE SLOWLY IN A CLOSED DUTCH OVEN".
The seared veal, onion, and white wine is braised for 2 hours until it is fall-off-the-bone tender. Unlike many other meat and pasta recipes, this one is best when the bones are left in the cuts of meat. This adds a complex flavour base and richness to the sauce. The cut of veal is “soto spala” also known as veal shoulder blade. If buying the meat from a butcher, ask them to cut it into medium sized pieces- leaving the bones in. It is best to let the professionals handle this part.
The dish is served with a generous ladleful of the white wine sauce, a few chunks of the braised veal, freshly grated Parmesan cheese and chopped parsley. Put down the jar of tomato sauce and give this a try!
Ingredients:
Instructions:
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