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.
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.
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.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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