Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Veal paupiette, pepperonnata sauce https://www.metro.ca/userfiles/image/recipes/Alouettes-veau,sauce-pepperonnata-4467.jpg PT05M PT50M PT55M
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.
4
28 oz (798 mL) italian tomatoes 4 fresh basil 2 Tbsp. (30 mL) olive oil 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
Veal paupiette, pepperonnata sauce

Veal paupiette, pepperonnata sauce

Rate this recipe
0 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:05
Preparation
0:50
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • 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
Imprimer ma sélection

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.

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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.

Error

Sorry, an error has occurred. Please refresh the page.