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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.
Raciónes: 4
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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
- Preheat oven to 350 F
- 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.
- 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.
- Cover with foil or parchment.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 203 | 63% |
| Total Fat 23.1g | 29% |
| Saturated Fat 14.56g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 173mg | 7% |
| Potassium 576mg | 16% |
| Total Carbs 21.1g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.23g | 1% |
| Protein 2.84g | 5% |
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