Veal And Peppers Basilicata Style Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Lard | 1 Tablespoon | |
| 1 1/2 pounds boneless veal leg, rump, or shoulder roast, cut in 1-inch pieces | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 medium-size onion, sliced | ||
| Ripe tomatoes | 4 Large | |
| 1 tablespoon chopped basil leaves or 1 teaspoon dried sweet basil | ||
| 4 large firm green or red peppers | ||
| Olive oil | 3 Tablespoon | |
Directions
1. Heat butter and lard in skillet over medium heat. Add meat and brown on all sides. Stir in salt, pepper, and onion; cook 5 minutes.
2. Cut tomatoes in half, squeeze out seeds, chop pulp, and add with basil to meat. Cover and simmer 20 minutes.
3. Cut out stems, remove seeds, and clean peppers. Cut in quarters, lengthwise. Fry peppers in hot olive oil about 10 minutes, or until softened. Add to meat, cover, and simmer 30 minutes, or until meat is tender.
2. Cut tomatoes in half, squeeze out seeds, chop pulp, and add with basil to meat. Cover and simmer 20 minutes.
3. Cut out stems, remove seeds, and clean peppers. Cut in quarters, lengthwise. Fry peppers in hot olive oil about 10 minutes, or until softened. Add to meat, cover, and simmer 30 minutes, or until meat is tender.
Chef
