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Veal And Peppers Basilicata Style

world.chef's picture
Veal And Peppers Basilicata Style is a peppy veal recipe that can be prepared for dinner parties with green or red peppers and vegetables. Simple yet savory, this Veal And Peppers Basilicata Style is one of my party favorites.
  Butter 2 Tablespoon
  Lard 1 Tablespoon
  Boneless veal leg/Boneless veal 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 basil leaves/1 teaspoon dried sweet basil 1 Tablespoon
  Firm green peppers/Red peppers 4 Large
  Olive oil 3 Tablespoon

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.
Cut tomatoes in half, squeeze out seeds, chop pulp, and add with basil to meat.
Cover and simmer 20 minutes.
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.
Serve hot.

Recipe Summary

Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1906 Calories from Fat 961

% Daily Value*

Total Fat 108 g166.6%

Saturated Fat 36.2 g181.2%

Trans Fat 0 g

Cholesterol 609.4 mg203.1%

Sodium 2443 mg101.8%

Total Carbohydrates 82 g27.2%

Dietary Fiber 24.7 g99%

Sugars 45.2 g

Protein 158 g316.8%

Vitamin A 205.5% Vitamin C 1148.9%

Calcium 26.2% Iron 61%

*Based on a 2000 Calorie diet

Veal And Peppers Basilicata Style Recipe