Marcella Hazan

Spiedini di Vitello e Verdure al Marsala

Sautéed Skewers of Veal and Vegetables with Marsala

Preparation info
  • For

    4

    Persons
    Appears in
    Marcella's Italian Kitchen
    Marcella's Italian Kitchen

    By Marcella Hazan

    Published 1986

    • About

    This is an economical and very pretty way to serve veal, taking the cut you would use for stewing, skewering it with vegetables, and sautéing it, as you might do with scaloppine, in olive oil and Marsala.

    Ingredients

    • 1 red or yellow sweet bell pepper
    • 1 medium onion
    • ½ pound

    Method

    1. Cut the pepper open along its creases, discard the seeds and core, skin it with a peeler, and cut it into squares of about 1½ inches.
    2. Peel the onion, quarter it, and divide each quarter into 3 nearly equal pieces by separating the layers.
    3. Place the pepper, on