Thursday, 5 September 2013
Recipe CVII - Veal Cutlets in Tomato-Pepper Sauce
There comes a time when even such a humble customer as myself can force (or embarrass) a supermarket to expand its sorry variety of wares at the meat counter. And so it came to pass, that in the last month or so, my local supermarket has cut down on painting all their best meats some orange-red hue of tasteless marinade, and tried very hard to make pork just one of the meats on offer, not the main meat on offer. And to my surprise, they had veal cutlets there yesterday. As soon as the woman offered them to me, I didn't even bother looking at the rest. This is a flexible recipe, and you should add ingredients as you see fit, but here is the skeleton.
Some veal cutlets
*A red pepper but if you like bitterness, a green one
*a few slices of leek
*3 to 5 cloves of garlic
*A glass or two of red wine
*A tablespoon of vinegar
*Salt and freshly ground black pepper
*Some fresh herbs (I used 7 leaves of sage)
An onion, roughly chopped
A courgette, cut into thick pieces
Some pasta or boiled potatoes.
An electric blender
Put all the ingredients above highlighted with an asterisk (*) into a blender and give it a good go until the pieces are very thin and there is a drop of liquid from it.
Put the veal in a high-sided pan with some hot butter or olive oil, and seal it. Remove from the pan and put in the onion and courgette. Sweat them nicely, put the veal back in the pan, and pour the mixture over the meat.
Cover it and cook it on a low heat for as long as you like. I gave it 2 hours, to let the flavours really run.
Due to the choice of my guests, I used penne for it, but tagliatelle or potatoes would be a lot better.
I really apologise for the terrible photo above, but I had to improvise because the photos of the original presentation somehow deleted themselves!!