Peperoni e Vitello -- Veal and Peppers
|1-1/2 lb. ||veal, cut into pieces|
|1/4 cup ||all purpose flour|
|1/2 tsp. ||salt|
|1/4 tsp. ||pepper|
|2 tbsp. ||olive oil|
|1 can (14-1/2) ||Italian style tomatoes,diced, undrained|
|2/3 cup ||chicken broth|
|2 cloves ||garlic, minced|
|1 ||md. green bell pepper, cut in strips|
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Mix flour, salt and pepper. Coat veal with mixture, shake off excess and reserve flour remaining. Heat olive oil in a dutch oven, over medium heat, and brown veal on all sides. Remove veal from dutch oven and keep warm. Combine, tomatoes, broth, garlic and flour held in reserve from coating veal, into the dutch oven. Heat to simmering. Add the veal and bring tosimmering again. Cover and allow to simmer for about 45 minutes, stirring frequently. Add the peppers and continue to cook for another 30 minutes or until the veal is fork tender. Stir frequently. Serve over Aborio Rice and sprinkle with Parmesan Cheese.
Veal and Peppers was a favorite at our house. It is a very versitle dish and can be served as a luncheon or dinner entree. I have had veal and pepper "heroes" or subs if you are not from New York City, and they are sold every where in NYC as a luncheon favorite. The is extremely tasty and the long cooking times tend to meld the flavors of all the ingredients.
Taken from my cookbook: "The Old Country Italian Cookbook", by DJP La Marca