Veal paupiette, pepperonnata sauce
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 55 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- Pepperonnata sauce
- 28 oz. (798 mL) Italian tomatoes*
- 4 leaves of fresh basil
- 2 Tbsp. (30 mL) olive oil*
- Salt, pepper to taste
- 2 tsp. (10 mL) garlic, degermed, chopped
- 3 peppers of varied colours, finely minced
- Veal paupiettes
- 8 commercial veal stuffed paupiettes
- 1 tsp. (5 mL) garlic, chopped
- 1/2 tsp. (2 mL) chilli pepper, crushed
- 3 Tbsp. (45 mL) olive oil*
Preparation
Pepperonnata sauce
Chop tomatoes in food processor. Brown garlic and peppers in olive oil. Add the tomatoes from the food processor.
Bring to a boil, cook 35 minutes over low heat, skim.
Season with salt and pepper, add the whole basil leaves.
Set aside.
Veal paupiettes
Coat veal paupiettes with the mixture of garlic, chilli pepper and olive oil and let marinate until used. In a hot frying pan, sauté the paupiettes in a little oil, add the very hot pepperonata sauce. Cook 10 to 12 minutes. Serve with rice or egg noodles.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Veal Kidneys with Marsala Sauce
- Grilled Veal with Chili Sauce
- Veal Liver with Mustard Sauce
- Veal Chops with Kiwi Sauce
- Veal Cutlets with Tarragon Sauce
- Veal Cutlets with Tangerine Sauce
- Veal in Mustard Sauce Supreme
- Veal Kidneys in Mustard Sauce
- Veal Cutlets with Port Sauce
- Veal Patties with Tomato Sauce
Veal Chops with Kiwi Sauce
You like this recipe?
Please comment it with your account