Ada Boni presents a tremendous variety of recipes in the Talismano della Felicità, which grew out of her experiences teaching cookery in Rome in the 1920s. Here's a tasty, tomatoey way to prepare veal. To serve 6:
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 6 veal chops
- 2 1/4 pounds (1 k) ripe tomatoes
- 1 medium-sized onion
- 1/2 cup (100 g) unsalted butter
- Salt & pepper
- 3 bell peppers of the color you prefer
- 1 tablespoon olive oil
- 3/4 cup white wine
Preparation:
Blanch, peel and seed the tomatoes, cut them into strips, and sauté them in a pot with 1/4 cup butter, seasoning them to taste with salt and pepper.
Thinly slice the onion and sauté it in a tablespoon of butter over a low flame, until it is lightly browned and completely cooked.
Blister the skins of the peppers (this is easier to do if you cut them into strips, discarding stems, seeds and ribs, and broil the strips for a few minutes skin-side up). Once you have removed the skins cut the strips into fillets and sauté them until done in the oil, seasoning them lightly with salt. When the tomatoes, onion and peppers are done combine them in a bowl and keep them warm.
In the meantime melt the remaining butter in a skillet and brown the meat, turning it once and seasoning it with salt and pepper. Add the wine and cook until it has evaporated, then arrange the chops on a platter. Stir the vegetable mixture into the drippings in the skillet, let it simmer for a few minutes, and pour it over the meat. Serve.
The wine? A Torgiano Rosso, from Umbria, would be nice.
Thinly slice the onion and sauté it in a tablespoon of butter over a low flame, until it is lightly browned and completely cooked.
Blister the skins of the peppers (this is easier to do if you cut them into strips, discarding stems, seeds and ribs, and broil the strips for a few minutes skin-side up). Once you have removed the skins cut the strips into fillets and sauté them until done in the oil, seasoning them lightly with salt. When the tomatoes, onion and peppers are done combine them in a bowl and keep them warm.
In the meantime melt the remaining butter in a skillet and brown the meat, turning it once and seasoning it with salt and pepper. Add the wine and cook until it has evaporated, then arrange the chops on a platter. Stir the vegetable mixture into the drippings in the skillet, let it simmer for a few minutes, and pour it over the meat. Serve.
The wine? A Torgiano Rosso, from Umbria, would be nice.
