Esta es una exhibición prevé de cómo se va ver la receta de 'Braised Bone-In Veal Breast with Tomatoes & Potatoes' imprimido.

Receta Braised Bone-In Veal Breast with Tomatoes & Potatoes
by La Tavola Marche (farm, inn & cooking school)

Braised Bone-In Veal Breast with Tomatoes & Potatoes

Literally a one pot dinner - thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make. A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other tough cuts of steaks or leg of lamb - anything tough with a bone it in.) Our butcher Beppe taught this recipe to Jason years ago & he's been sharing it with our students & guests ever since.

Calificación: 4/5
Avg. 4/5 1 voto
  Italia Italian
  Raciónes: 4

Va Bien Con: sauted broccoli rabe, sauted spinach

Wine and Drink Pairings: montepulciano

Ingredientes

  • 4 slices of veal breast or tough cut of steak, bone in
  • 3 tomatoes, sliced
  • 4-5 garlic cloves, rough chop
  • small handful of herbs (we use rosemary & thyme)
  • glass of white wine
  • 2-3 potatoes, peeled & thinly sliced (about 1/8 inch)
  • olive oil

Direcciones

  1. Preheat oven to 350 F
  2. In a roasting pan, add a healthy drizzle of olive oil. Lay down in a single layer the sliced veal. Season generously with salt & pepper.
  3. Next lay tomato slices to form a layer. Sprinkle garlic, herbs & a little more salt & pepper. Pour your glass of white wine over the top. Final layer will be your potatoes. Top with a generous drizzle of olive oil and salt & pepper.
  4. Cover with foil or parchment.
  5. Place in oven for about an hour until you can easily slide a knife into the potatoes. Then uncover & turn up the heat to 375 F and bake until your potatoes are browned.
  6. If after 15-20 minutes you do not have a nice color on your potatoes, turn on the broiler for 5 minutes to add color.