In the latest Trader Talk, host Kenny Polcari speaks with Donato Cuttone about how technology and “embedded finance” are reshaping brokerages. Cuttone, who spent decades on the NYSE floor before joining DriveWealth Institutional, explains how the old system of opening traditional brokerage accounts is giving way to digital wallets, fractional trading, and automated “round-up” features. These innovations enable investors—even those overseas—to buy fractions of US stocks for as little as a dollar, 24 hours a day, five days a week.

Adapting to this shift, Cuttone says, brokerages require new routing and settlement frameworks that can handle massive transaction volumes and same-day clearance. Regulators still lag behind as markets move from analog to digital, but modern tech can bridge the gap. Polcari likens the evolution to cooking this week's dish Veal Osso Bucco: patience, adaptability, and a willingness to embrace innovation are the key ingredients for success.

Veal Osso Bucco
Ingredients
Osso Bucco
6 veal shanks

Kosher salt & freshly ground black pepper

Flour (gluten-free optional)

Extra-virgin olive oil

1 large onion, roughly chopped (about 1 cup)

2 carrots, peeled and roughly chopped (about 1 cup)

1 stalk celery, roughly chopped (about ¾ cup)

1 small can tomato paste (not purée)

8 medium garlic cloves, crushed or finely chopped

Red wine (for deglazing)

Beef broth

Gremolata
½ cup flat-leaf parsley, finely chopped

1 tablespoon lemon zest (from 1–2 lemons)

2 garlic cloves, minced

ServingPolenta (prepared according to package instructions)
Steps
Preheat Oven
Heat oven to 350°F.
Season & Dredge
Rinse veal shanks and pat dry.
Season with salt and pepper.
Dredge each shank in flour (use gluten-free flour if desired).
Brown the Shanks
Heat olive oil in a frying pan over high heat.
Brown shanks on all sides, searing to lock in juices.
Transfer to a roasting pan, leaving space between them.
Add Aromatics
Scatter the chopped onion, carrot, celery, and crushed garlic over the shanks.
Sprinkle a little lemon zest on top.
Deglaze & Make Sauce
Return to the frying pan.
Deglaze with red wine, scraping up any browned bits.
Stir in beef broth and the tomato paste.
Bring to a boil, then reduce heat and let it thicken for about 4 minutes.
If needed, add a bit more broth to maintain a saucy consistency.
Braise
Pour this wine-broth mixture over the veal shanks in the roasting pan.
Cover tightly and place in the 350°F oven for 1 hour.
Reduce heat to 325°F and continue cooking for another 4 hours, until veal is very tender.
Puree Half the Veggies
Remove half of the cooked vegetables and puree them to create a smoother sauce.
Make the Gremolata
Combine parsley, lemon zest, and minced garlic in a small bowl.
Set aside to use as a bright finishing touch.
Plate & Serve
Spoon polenta onto each plate, forming a bed.
Place a veal shank on top of the polenta.
Surround the shank with the remaining (non-pureed) braised vegetables.
Drizzle some of the pureed sauce over the top.
Garnish with gremolata.
Enjoy with a robust red wine like Brunello di Montalcino. Buon appetito!

Ver todos los episodios