Veal paupiette, pepperonnata sauce

Veal paupiette, pepperonnata sauce
  • 4 servings
  • 0:05 Preparation
  • 0:50 Cooking
  • 0:55 Total Time


Add all
  • pepperonnata sauce

  • 28 oz
    (798 mL)

    italian tomatoes

  • 4

    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


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.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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