Thursday, February 18, 2016

Claire Bloom's Green Peppers and Veal

Claire Bloom's Green Peppers and Veal

For the tomato sauce:

1 lb. 10-oz. can Italian plum tomatoes
1 tbsp. olive oil
1 small yellow onion, peeled and chopped
2 tbsps. minced carrot
1 small stalk celery, chopped
Salt and freshly ground pepper to taste
3/4 tsp. dried basil
1 tsp. minced fresh parsley
1 clove garlic, pressed
Dry white wine (or water)

l. Drain tomatoes slightly, put in large saucepan With olive oil, onion, carrot, celery, salt and pepper to taste. Add basil, parsley and garlic; cook slowly uncovered until sauce is thick and reduced by half (about 1 hour). Stir occasionally to prevent sticking.

2. Add a little wine (or water) if sauce becomes too thick. Set aside.

For the stewed peppers:

6 large green (or red) bell peppers
3 tbsps. chopped onion
1 tbsp. olive oil
1 1/2 cups tomato sauce (as prepared above)
Salt and freshly ground pepper to taste

1. Clean, stem, seed and cut peppers into large pieces. Heat olive oil in large saucepan (or deep skillet) with onion. Cook until golden. Add tomato sauce, peppers and seasonings.

2. Cover and cook over low heat until peppers are tender (about 45 minutes). Add more sauce if needed.

To prepare the veal:

1 lb. veal scallops, cut into small pieces
2 tbsps. olive oil
Salt and pepper to taste
1/2 cup additional tomato sauce (as prepared above)
1/4 cup dry white wine (or water)
1 recipe stewed peppers (as prepared above)

1. Heat olive oil in heavy skillet until sizzling. Season veal liberally with salt and pepper. Brown meat quickly on all sides. Add tomato sauce.

2. Cook over low heat until veal is fork-tender, stirring often. Add wine (or water) and peppers; correct seasonings. Simmer gently to thicken slightly. Serve with plain or saffron rice. Serves 3-4.

Thoughts: For a change of pace, omit tomatoes, using only onion, green peppers and wine to complement the veal.

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