Photo: Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia Recipe
Ingredients
- 5 to 6 pounds of veal breast, with bones in, fat trimmed
- 1 tablespoons extra-virgin olive oil, plus 1/2 cup extra-virgin olive oil
- Salt and black pepper
- 1 tablespoon chopped thyme leaves
- 1 tablespoon chopped rosemary leaves
- 1 tablespoon chopped parsley leaves
- 1/2 pound cippolline, peeled, a cross cut in the base of each
- 1/2 cup red wine
- 1/2 cup fresh mint leaves
- 5 red jalapenos, split, seeded and cut into 1/4-inch half moons
Directions
Lightly oil a pot large enough for the breast to fit it, cutting the meat into 2 or 3 pieces if necessary. Pour in water to cover. Add the salt and pepper, the oil and the herbs and cover. Cook over medium-low heat until the water has evaporated and the meat has started to brown, about 2 hours. urn the meat and continue cooking until second side is deep golden brown adding more water if necessary. When very tender, remove to a serving platter.
Degrease the pan and add the cippolline. Saute over high heat until lightly browned. Return the meat to the pan and add the wine. Cover and simmer until the onions are cooked, about 10 to 15 minutes. Let the meat rest 5 minutes before slicing. Finish with mint leaves and chiles and serve.
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By czewska_4259989
clinton corners, NY
on October 02, 2007
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Following Mario's directions, this would take MUCH longer than 2 hours--even for the water to evaporate, not to mention the browning. I started using his recipe, and then thought I would oil/salt/pepper/sear the meat first (this seems much more likely to get good flavor than waiting for the water to evaporate first, and then browning. Instead of just water, I added about a 1/4 volume of red wine. I also sauteed the onions and some garlic and added them to the braising liquid. God knows what he was thinking. He's a great chef, but sometimes I think he's not entirely serious about his recipes on this site.
By cmfiddler_1296987
Fort Myers, FL
on October 30, 2005
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I was very disappointed with this recipe. There was little flavor except the onions and even though the veal was trimmed as closely as possible without boning and trimming between meat layers, it was greasy. I won't bother doing this again.
By chasersbs95_2748171
ft myers, FL
on July 18, 2005
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fantastic
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