Veal escalopes with tomatoes and peppers
Instructions
Sprinkle the scallops generously with pepper.
Peel the garlic and the onion, mince finely.
Heat two tablespoons of oil in a pan, add 25 g of butter and when it is melted, FRY garlic and onion from seven to ten minutes, stirring occasionally with a wooden spoon.
Meanwhile the tomatoes blanched, let them cool and Peel; cut them in four and remove the seeds and their vegetation water.
Wash the peppers, cut them in half, remove the stem, seeds and pith and slice into rings.
When the onion becomes transparent, add the tomatoes and peppers in skillet.
Add salt and pepper.
Simmer for 30 minutes over low heat, until translucent and seem peppers tomatoes are reduced to puree.
Add fresh cream and then 50 g of butter.
Meanwhile, salted the scallops; heat the remaining oil in a large frying pan, add the rest of the butter and cook the scallops for 3 minutes per side over medium heat.
Arrange on a serving dish and keep them warm.
Pour white wine into the Pan where you cooked the Escalopes.
bring to the boil and let it consume than half over high heat.
stir the liquid so reduced tomato sauce with peppers and heat until the first boils, stirring.
Add salt and pepper and pour over scallops.
Serve immediately.
Suggested wine: Trentino Merlot.
Ingredients and dosing for 4 persons
- Pepper
- Salt
- 4 tablespoons of olive oil
- 100 g of butter
- 15 cl of cream
- 4 cloves of garlic
- 4 tablespoons of dry white wine
- 1 onion
- 4 small green peppers
- 8 tomatoes
- 4 escalopes of veal from 150 g