Roast veal breast with peppers and onions

4 servings

Ingredients

Quantity Ingredient
1 Veal breast with bones
Attached
Salt and pepper
¼ cup Olive oil
2 pounds Cipollini or small white
Onions, peeled
2 Red peppers, seeded and
Quartered
2 Yellow peppers, seeded and
Quartered
1 cup White wine

Directions

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 1½ 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.

Yield: 4 to 6 servings

MICHAEL'S PLACE SHOW #ML1B16

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