buckytom
Grill Master
continued from part 1 : http://www.netcookingtalk.com/forums/showthread.php?t=5808
cut up the green peppers into large chunks, removing any pith and seeds. ( i only took a pic of 2 peppers, but i used 3. someone ran off with it while we were cooking, but brought it back undamaged and unslimed..)
stir in the peppers, along with the dried herbs. cover the pot with a splatter screen and simmer on a low bubble for about an hour, stirring occasionally so it doesn't burn on the bottom.
finally, saute the onions in olive oil until they just brown on the egdes.
add the browned onions into the pot. stir, cover with screen, simmer for a half hour more, stirring occasionally. it's done when the veal is fork tender.
and that's it!! veal and peppers, aka vitello con pepperoni. if you have some available, add a small bunch of chopped or torn fresh basil as you turn off the heat, stirring it in. it'll add a nice aroma when serving.
cut up the green peppers into large chunks, removing any pith and seeds. ( i only took a pic of 2 peppers, but i used 3. someone ran off with it while we were cooking, but brought it back undamaged and unslimed..)
stir in the peppers, along with the dried herbs. cover the pot with a splatter screen and simmer on a low bubble for about an hour, stirring occasionally so it doesn't burn on the bottom.
finally, saute the onions in olive oil until they just brown on the egdes.
add the browned onions into the pot. stir, cover with screen, simmer for a half hour more, stirring occasionally. it's done when the veal is fork tender.
and that's it!! veal and peppers, aka vitello con pepperoni. if you have some available, add a small bunch of chopped or torn fresh basil as you turn off the heat, stirring it in. it'll add a nice aroma when serving.
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