Spezzatino — the Italian term for any preparation of small, irregular pieces of meat stewed in a flavoured liquid — is the everyday expression of the Italian braise principle. Hazan's veal spezzatino demonstrates the technique's essential elements: thorough browning in batches, soffritto base, white wine acid, and the specific Italian timing preference for peas added at the very end rather than braised with the meat.
- **Browning in batches:** The veal pieces (2–3cm, irregular) must not touch in the pan — each piece needs direct pan contact. A crowded pan steams; individual contact browns. This requires 2–3 batches for most home quantities. - **The soffritto:** After all meat is browned and removed, the soffritto is cooked in the same fat — the fond left by the meat enriches the soffritto from the start. - **White wine:** Added to the soffritto and reduced completely before the meat is returned and the broth added. - **The peas:** Fresh or frozen peas added in the final 10 minutes of cooking — they absorb the braise liquid's flavour without losing their colour and texture through the full stewing time. - **The colour:** Fresh peas added at the end remain bright green. Peas added at the start of a 45-minute braise turn grey-green — technically not a failure of safety but a failure of aesthetics and texture. [VERIFY] Hazan's pea timing.
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