Peppers stew
Instructions
Dip for half a minute the tomatoes in boiling water and then rinse under cold water, Peel and cut them into pieces, discarding the seeds.
Wash the peppers, divide them in half, remove the seeds and pith and slice into strips.
Peel the onion and thin affettatela.
Cut the meat into cubes of about 3 cm.
Heat oil in a heavy-bottomed saucepan and lively focus, let Brown nuts, turning meat often.
After ten minutes, when the meat is evenly colored, pull it up and keep warm between two plates.
Slightly lower the flame and put the sliced onion in the Pan along with a few leaves of Sage and Rosemary in some aghetto.
Stir often and when it starts to pick up color, put the meat in the Pan, add salt, pepper and seasoning in the mixture for a few minutes.
Wet with wine and, when it is blended, add to meat with tomatoes, and simmer fresh focus for about an hour, adding, if needed, a few tablespoons of hot water.
After this time, joined to preparing the peppers, stir and continue cooking for another hour, until the meat is tender.
In the end adjust the salt and serve hot accompanied stew with boiled rice or pilaf.
Ingredients and dosing for 4 persons
- 600 g of veal meat (shoulder or chest)
- 2 yellow fleshy peppers
- 500 g of ripe san marzano tomatoes
- == 1 large onion
- 2 tablespoons of olive oil extra virgin
- 1/2 cup of dry white wine
- Some leaves of sage
- Some needles of rosemary
- Salt
- Pepper