Recipe: Roast Veal Breast with Peppers And Onions
Yield: 4 servings
1 Veal breast with bones -- attached Salt; to taste Freshly-ground black pepper; -- to taste 1/4 c Olive oil 2 lb Cipollini or small white -- onions; peeled 2 Red peppers; seeded, -- quartered 2 Yellow peppers; seeded, -- quartered 1 c White wine
Trim any excess fat and gristle from the veal. Heat a large casserole on the stove top and add the olive oil. Season the veal well with salt and pepper and add to the hot casserole. Brown well on both sides turning only when fully caramelized. Remove the veal and set aside. Add the cipollini to the pot and brown well before adding the peppers. When the vegetables are well browned, put the veal back into the pot, add the wine. Reduce the heat to a simmer and cover with a tight fitting lid. Allow to cook for 1 1/2 to 2 hours, checking occasionally that the pot has not cooked dry. If it has, add some water to keep the pot moist throughout the cooking process. When cooked, slice and serve with vegetables. This recipe yields 4 to 6 servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B16 broadcast 09-24-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net
Recipe by: Michael Lomonaco
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