VEAL SPEZZATINA With Cipollini
Cipollini look like little onions but they have a flavor all their own. It can best be described as
bitter.They should be round in shape and amber colored.They resemble small shallots. There is a variety that is flat and white, that
are not the kind described here.
Cipollini may not be available in bulk but can be purchased in olive oil , known as lampagioni. Call
Teitel Bros NYC 1-800-850-7055
Do not overcook the vegetables. They should be crisp. Sautéed
1 1/2 lbs. lean veal .
cloves garlic, peeled
3 large bell peppers , chopped in large pieces
2 large white onions, chopped
8oz Crimini Mushrooms , small halved
cipollini , halved
1 cup tomato sauce
salt and pepper red pepper flakes
fresh parsley ( chopped)
1. Cut veal into 3/4x3/4x2inch inch pieces.
Veal cutlets cut into strips works fine but stew meat ( less expensive ) is just as good.
2. Cover the bottom of a 12 inch frying pan
with olive oil to a depth of 1/4 inch. Slice garlic cloves lengthwise into thirds and saute slowly over low heat until transluscent.
Do not burn. Remove the garlic. 3.Add the veal ; turn heat to medium-high and immediately add the peppers and onions. Cover.
for 1 1/2 minutes.
5.Add the cipollini and the mushrooms; turn the veal, add tomato sauce and continue to cook until done( about another
6. Season to taste with salt, pepper and red pepper flakes. Sprinkle with fresh parsley.
7. Get some wine and some crusty
bread. Serves 4 or in my case .. 1