• 2 large red peppers
• 2 pounds veal tenderloin, cut into sixteen ½-inch-thick slices, about 2 ounces each
• Salt and freshly ground pepper
• ¾ cup (or as needed) olive oil
• 8 teaspoons anchovy puree
• 4 teaspoons finely minced garlic
• 2 cups heavy cream
• ¼ cup preserved lemon zest with syrup (see Note)
• 8 tablespoons pine nuts, toasted, plus additional for garnish
• 8 teaspoons chopped fresh chives, plus additional for garnish

Char the peppers over an open flame or under the broiler until blackened on all sides. Transfer to a plastic container with a lid or a paper or plastic bag. Cover the container or close the bag and let the peppers steam about 15 minutes. Peel the skins from the peppers; then cut the peppers in half, remove the stems, and scrape out the seeds. Cut into ⅓-inch-wide strips.

Lightly pound the veal slices about ¼ inch thick between sheets of plastic wrap. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in a large sauté pan over high heat. Add 4 veal slices and brown 2 minutes each side; set aside on a platter and keep warm. Repeat with the remaining veal slices, adding 1 to 2 tablespoons oil to the pans as needed for each batch. Put 2 tablespoons oil, the peppers, anchovy, and garlic in the same pan and heat 1 minute over low heat. Stir in the cream, lemon zest with syrup, and 6 tablespoons pine nuts. Heat to boiling. Reduce the heat and simmer until slightly reduced, 1 to 2 minutes. Return the veal to the pan, sprinkle with some of the chives, and warm gently 1 minute.

Place 4 slices of veal on each plate and spoon the sauce over top. Sprinkle with the remaining chives. Serve with fettuccine tossed with greens, such as Swiss chard, dandelion, or escarole, sautéed in oil with a pinch of garlic.