Name: Luigi Vitrone's Pastabilities VEAL SPEZZATO Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 grams veal, cubed; 2 cups sweet bell peppers, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 400 grams canned tomatoes, crushed; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon fresh basil, chopped; 50 grams parmesan cheese, grated

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

MILK FED CUBES OF VEAL AND SWEET PEPPERS WITH TOMATO SAUCE

Gather all the ingredients and chop the onion, mince the garlic, and slice the bell peppers.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Sauté Vegetables

Add the cubed veal to the skillet, seasoning it with salt and black pepper. Cook until the veal is browned on all sides.

Cook the Veal

Stir in the sliced bell peppers and crushed canned tomatoes. Bring the mixture to a simmer.

Add Peppers and Tomatoes

Reduce the heat to low, cover the skillet, and let it simmer for about 30 minutes, stirring occasionally.

Simmer

Once the veal is tender and the flavors melded, stir in the fresh basil and serve hot, topped with grated parmesan cheese.

Finish and Serve

veal, cubed

sweet bell peppers, sliced

onion, chopped

garlic, minced

canned tomatoes, crushed

olive oil

salt

black pepper

fresh basil, chopped

parmesan cheese, grated

VEAL SPEZZATO

JUMBO RICOTTA CHEESE, FRESH HERBS, TOMATO SAUCE, BUTTER AND SAGE

HOME MADE RAVIOLONI

RICOTTA CHEESE STUFFED; PANNA CREAM SAUCE OR MARINARA SAUCE

HOME MADE TORTELLINI

ROAST PORK

TOMATO SAUCE, MEATBALLS, SAUSAGE, PUTTANESCA (SPICY PANCETTA), PESCATORE (SEAFOOD ADD $4.00)

IMPORTED PERCIATELLI

THIN TENDER SLICES ROLLED AROUND SEASONED RICOTTA, POMODORO SAUCE

EGGPLANT ROLLATINI

Indulge in our exquisite Milk Fed Veal Parmigiana, featuring tender, succulent veal that has been lovingly raised on a rich diet, resulting in a melt-in-your-mouth experience. This dish is elegantly breaded and fried to a golden perfection, then generously topped with a robust marinara sauce and a blend of gooey mozzarella and aged Parmesan cheeses. Baked to perfection, it’s served alongside a side of al dente pasta, making for a comforting and satisfying meal that’s sure to delight your taste buds.

MILK FED VEAL PARMIGIANA

Make VEAL SPEZZATO Recipe in just 45m. MILK FED CUBES OF VEAL AND SWEET PEPPERS WITH TOMATO SAUCE

Veal Spezzato Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions