TO DRINK: Altydgedacht Barbera is made from a traditional northern Italian grape variety well suited to tomato based dishes with its dusty tannins and herbs.
Veal peperonata
Ingredients
- PEPERONATA
- 80ml (? cup) olive/avocado oil
- 4 garlic cloves, thinly sliced
- 2 onions, thinly sliced
- pinch of dried chilli flakes
- 6 red peppers, roasted, peeled, seeded and cut into strips
- 150ml tomato passata (thin tomato purée)
- 30ml (2 tbsp) red wine vinegar
- 60g flaked almonds, roasted
- VEAL
- 200g Parmesan, finely grated
- 250g fresh white breadcrumbs
- 3 large eggs
- 125ml (½ cup) milk
- 100g cake flour
- salt and freshly ground black pepper, to taste
- 4 x 200g veal cutlets
- 200g butter
- pasta, cooked, to serve
- fresh flat-leaf parsley, chopped, to serve
- lemon wedges, to serve
