Breaded Veal Patties with Bell Pepper, Scallions, and Tomato

Name: Breaded Veal Patties with Bell Pepper, Scallions, and Tomato (Polpette di Vitello con Peperone, Cipollotti, e Pomodoro)
Yield: 6 veal patties
Cuisine: Italy
Ingredients: 4 medium scallions; 3 tablespoons butter; 1 medium red or yellow bell pepper; 1 medium red or yellow bell pepper; 1 cup freshly grated Parmigiano-Reggiano cheese; 1¼ cups milk; 1 pound ground veal; 1 egg; Salt; Black pepper ground fresh; ½ cup broken-up fresh crumb—the soft, crustless part of bread—torn into small pieces; ½ cup broken-up fresh crumb—the soft, crustless part of bread—torn into small pieces; 2 cups canned imported Italian plum tomatoes, coarsely chopped, with their juice; 1 cup fine, dry, unflavored bread crumbs, spread on a plate; 1 tablespoon vegetable oil

Polpette di Vitello con Peperone, Cipollotti, e Pomodoro

Preparation info

6
veal patties

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

1 medium red or yellow bell pepper
4 medium scallions
3 tablespoons

Europe
Italy
Main course
Mediterranean

Method

Wash the pepper, split it in half, remove the white core and all seeds, and cut the pepper’s flesh into the finest possible dice.
Trim the root away from the scallions and remove any blemished outer leaves. Cut about 1 inch off the tops, wash the scallions in cold wate