Giuliano Hazan

Pan-Roasted Veal with Vegetables

Arrosto di Vitello alle Verdure

Preparation info
  • Serves

    4

    as a main course
    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Do not be afraid of cooking the vegetables too long here. In typical Italian fashion, the vegetables in this dish cook together with the veal from the beginning, which turns them into a sweet, rich sauce for the meat.

Ingredients

  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 medium leeks
  • 1

Method

  1. Core, seed, and peel the peppers. Cut away any white pith inside the peppers and cut into approximately ¾-inch squares.
  2. Trim the root ends and dark green tops from the leeks. Cut the leeks in half lengthwise (or in quarters if they are more than 1 inch thick), then slice them crosswise into

Photos