Veal Bocconccini Boscaiola Recipe
Tender veal morsels with mushrooms, onion, tomato, peas, red wine
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Veal
Cut the veal into bite-sized pieces and season with salt and black pepper.
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
Cook the Veal
Add the seasoned veal pieces to the skillet and cook until browned on all sides.
Add Mushrooms and Tomatoes
Stir in the sliced mushrooms and diced tomatoes, cooking for about 5 minutes until the mushrooms soften.
Incorporate Peas and Wine
Pour in the red wine and add the green peas. Stir and bring to a simmer. Let it cook for about 10-15 minutes until the sauce thickens slightly.
Final Seasoning
Taste and adjust seasoning with salt and black pepper. Stir in chopped parsley just before serving.
