INGREDIENTS

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:
MICHAELS 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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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 78.6mg
Potassium: 243.2mg
Carbohydrates: 9.1g
Fiber: 1.2g
Sugar: 1.9g
Protein: 1.1g