Italian Offal  & Veal Recipes - Veal with Tomatoes (Vitello con Pomodori) Recipe

Ingredients

                  

• 15 ml/1 tbsp oil

• 2 garlic cloves, chopped

• 4 veal escallops, flattened

• 250 ml/1 cup white wine

• 4 large tomatoes, skinned, seeded and chopped

• 30 ml/2 tbsp tomato puree (paste)

• 5 ml/1 tsp chopped fresh oregano

• 5 ml/1 tsp chopped fresh rosemary

• Salt and freshly ground black pepper

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Method:

1. Heat the oil and fry (sauté) the garlic for 1 minute. Add the veal escallops and fry until browned on both sides.

2. Stir in the wine and tomatoes and bring to the boil.

3. Simmer for 5 minutes and stir in the tomato puree, oregano, rosemary and season to taste with the salt and pepper.

4. Simmer for a further 5 minutes before serving.