For 4 people – Difficulty: high- Time: 50 minutes


1 onion

1 carrot

1 celery stalk

500 g veal

1 glass of red wine

300 g chestnuts

50 g strong Provolone Valpadana PDO

2 sprigs of rosemary

4 sage leaves

100 g flour

extra-virgin olive oil to taste

fine salt to taste

coarse salt to taste


Bring a pot of plenty of water with a pinch of coarse salt and a sprig of rosemary to the boil, throw in the chestnuts and let them cook for about 25 to 30 minutes.

After they have cooled, peel them and keep them aside.

Using a food processor, chop the celery, carrot, onion and half a clove of garlic without the soul with a pinch of salt and a drizzle of oil until smooth.

In a fairly high pan, start browning the vegetable mixture over a medium flame.

Cut the veal into cubes of about 3 cm and after flouring it, toss it in a pan previously heated over a high flame with a little oil.

Scald the meat over a high flame until it is coloured on all sides, then pass it into the saucepan where the vegetable mix is wilting, adding the remaining rosemary sprig and the sage, tied together with kitchen string so that they can be easily removed.

Deglaze with red wine and let the alcohol evaporate, then add two glasses of water and half the chestnuts.

Leave on a low flame for about 30 minutes with the lid on; add more water if necessary.

Add the remaining chestnuts and leave on a medium heat for another 10 minutes without the lid.

Plate the stew with the chestnuts and finish the dish with thick slivers of strong Provolone Valpadana PDO.