Vitello Stracciato con le Verdure

Name: Vitello Stracciato con le Verdure (Sautéed Veal Strips with Vegetables)
Cuisine: Italy
Ingredients: 3 tablespoons butter; 2 tablespoons vegetable oil; 1½ cups onion sliced not too thin (about ¼ inch); 2 ounces bacon, cut into ¼-inch strips, about ½ cup; 10 ounces fresh mushrooms, wiped clean with a moist cloth and sliced as thin as possible; Salt; Black pepper in a grinder; 1 pound veal scaloppine, cut into strips 3 inches long and 1 inch wide; 1 medium garlic clove, sliced very thin; 3 medium carrots, washed, peeled, and cut into sticks 2 inches long and ¼ inch thick, about 1½ cups; 2 cups altogether of mixed green, red, and yellow bell peppers, peeled and cut into ¼-inch strips (if yellow peppers are unobtainable, use the green and red alone for a total of 2 cups); 2 cups altogether of mixed green, red, and yellow bell peppers, peeled and cut into ¼-inch strips (if yellow peppers are unobtainable, use the green and red alone for a total of 2 cups); 10 black Greek-style olives, pitted

Sautéed Veal Strips with Vegetables

Preparation info

For
4
Persons

Difficulty
Medium

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

While I was working on the recipe, I was moved to develop another, more exuberant version, adding olives, other vegetables, pancetta affumicata—bacon—and omitting the cream. It is curiously suggestive of a Chinese dish, yet it is accomplished through procedures that are unmistakably Italian. It further confirms my long-held belief that, of all other cuisines, the one the spirit of Italian cooking has most in common with is the Chinese.

Ingredients

Europe
Italy
Main course
Dinner
Gluten-free
Mediterranean

Ingredients

Method