Prep Time: 20 minutes
Cook Time: 70 minutes
Ingredients:
- 1 1/3 pounds (600 g) boneless veal, cut into bite-sized pieces
- 1/4 cup olive oil
- 2 tablespoons breadcrumbs
- 4 plum tomatoes, blanched, peeled, seeded, and chopped
- 1 cup dry white wine
- 1 clove garlic, crushed
- 1 teaspoon freshly chopped thyme (use a pinch dried if need be)
- Salt and pepper to taste
- Two boned and rinsed anchovy filets (optional)
Preparation:
Pat the meat dry if need be. Heat the oil in a pot and when it's hot add the meat; stir the pieces about to brown them on all sides. Add the breadcrumbs, and as soon as they've a pretty gold, add the tomatoes and the crushed garlic. Season the stew with salt, pepper and thyme, sprinkle the wine over all, cover, and simmer for an hour or until quite fork tender. If you would like the stew a little spicier, crumble the anchovy fillets into it a couple of minutes before removing the stew from the fire. In any case, transfer it to a bowl and serve.Yield: 4 servings Vitello alla Provenzale.
