Vitello con Peperoni

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Preparation info
  • Serves

    Four to Six

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This typically Jewish-Italian dish is often eaten when the peppers and tomatoes are still ripe and sweet. Serve with something suitably starchy, like polenta.

Ingredients

  • 675 g/ lb veal, shoulder roast or breast
  • 15 ml/

Method

  1. Cut the veal into cubes. Heat the oil in a frying pan and gently stir-fry the veal and onions until browned.

  2. After a couple of minutes, add the peppers, tomatoes and garlic. Continue simmering for another 4–5 minutes.