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Ingredientes
- 5 lb bones-in veal breast - (to 6 lbs) fat trimmed
- 1 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra-virgin extra virgin olive oil
- 1 Tbsp. dry thyme
- 1 Tbsp. dry rosemary
- 1 Tbsp. dry parsley
- 1/2 lb cippolline peeled, and an X cut into the base of each
- 1/2 c. red wine
- 1/2 c. fresh mint leaves
- 5 x red jalapenos split, seeded, and cut into 1/4" half moons
Direcciones
- Lightly oil a pot large sufficient for the breast to fit it, cutting the meat into 2 or possibly 3 pcs if necessary. Pour in water to cover. Add in the salt and pepper, the oil and the herbs and cover. Cook over medium-low heat till the water has evaporated and the meat has started to brown, about 2 hrs. Turn the meat and continue cooking till second side is deep golden adding more water if necessary. When very tender, remove to a serving platter.
- Degrease the pan and add in the cippolline. Saute/fry over high heat till lightly browned. Return the meat to the pan and add in the wine. Cover and simmer till the onions are cooked, about 10 to 15 min. Let the meat rest 5 min before slicing. Finish with mint leaves and chilis and serve.
- This recipe yields 4 to 6 servings.
- Description: "(Petto Di Vitello Con Cipolline And Mentuccia)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 240 | 89% |
| Total Fat 27.22g | 34% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 77mg | 2% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.2g | 0% |
| Protein 0.3g | 0% |
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