Veal peppers
Instructions
Put to soften mushrooms in warm water.
In a saucepan, then heat a few tablespoons of oil and Brown the meat in focus.
Add salt and pepper.
Wet with white wine and let it evaporate, always lively focus, then reduce the heat and cook covered for 20 minutes.
Meanwhile, drain the mushrooms, strizzateli and dry thoroughly, then add them to the meat and continue cooking at moderate flame.
Mince together the garlic, basil, bay leaf and lemon zest and keep aside the chopped aromatic.
After you've cooked the stew again for 25 minutes add the peppers and stir well.
Add the chopped aromatic, Cook another minute and serve piping hot with a neutral taste like mashed potatoes.
Ingredients and dosing for 4 persons
- 600 g of lean veal stew
- 30 g of dried mushrooms
- 150 g of pickled peppers
- 1 glass dry white wine
- Garlic
- Basil
- Laurel
- == 1 lemon (zest)
- A few tablespoons of olive oil