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Veal And Peppers Basilicata Style

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  Butter 2 Tablespoon
  Lard 1 Tablespoon
  Boneless veal leg/Rump, / shoulder roast 1 1⁄2 Pound, cut in 1-inch pieces
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Onion 1 Medium, sliced
  Ripe tomatoes 4 Large
  Chopped dried basil/1 teaspoon dried sweet basil 1 Tablespoon
  Firm green peppers/Red peppers 4 Large
  Olive oil 3 Tablespoon

1. Heat butter and lard in skillet over medium heat. Add meat and brown on all sides. Stir in salt, pepper, and onion; cook 5 minutes.
2. Cut tomatoes in half, squeeze out seeds, chop pulp, and add with basil to meat. Cover and simmer 20 minutes.
3. Cut out stems, remove seeds, and clean peppers. Cut in quarters, lengthwise. Fry peppers in hot olive oil about 10 minutes, or until softened. Add to meat, cover, and simmer 30 minutes, or until meat is tender.

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Veal And Peppers Basilicata Style Recipe