Name: Roast Veal Breast with Peppers And Onions
Ingredients: 1 Veal breast with bones attached; Salt; to taste; Freshly-ground black pepper; to taste; 1/4 c Olive oil; 2 lb Cipollini or small white onions; peeled; 2 Red peppers; seeded, quartered; 2 Yellow peppers; seeded, quartered; 1 c White wine

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CATEGORY	CUISINE	TAG	YIELD
Grains		Mike02	4	servings

INGREDIENTS

1		Veal breast with bones attached
		Salt; to taste
		Freshly-ground black pepper; to taste
1/4	c	Olive oil
2	lb	Cipollini or small white onions; peeled
2		Red peppers; seeded, quartered
2		Yellow peppers; seeded, quartered
1	c	White wine

INSTRUCTIONS

Trim any excess fat and gristle from the veal. Heat a large casserole on
the stove top and add the olive oil. Season the veal well with salt and
pepper and add to the hot casserole. Brown well on both sides turning only
when fully caramelized. Remove the veal and set aside. Add the cipollini to
the pot and brown well before adding the peppers. When the vegetables are
well browned, put the veal back into the pot, add the wine. Reduce the heat
to a simmer and cover with a tight fitting lid. Allow to cook for 1 1/2 to
2 hours, checking occasionally that the pot has not cooked dry. If it has,
add some water to keep the pot moist throughout the cooking process. When
cooked, slice and serve with vegetables. This recipe yields 4 to 6
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B16 broadcast 09-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-29-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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