• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Bones-in veal breast - (to 6 lbs) - fat trimmed

  2. 1 tablespoon 15ml Extra-virgin olive oil

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1/2 cup 118ml Extra-virgin olive oil

  6. 1 tablespoon 15ml Dried thyme

  7. 1 tablespoon 15ml Dried rosemary

  8. 1 tablespoon 15ml Dried parsley

  9. 1/2 lb 227g / 8oz Cippolline - peeled, and an X

  10. Cut into the base of each 1/2 cup 118ml Red wine

  11. 1/2 cup 20g / 0.7oz Fresh mint leaves

  12. 5 Red jalapeños - split, seeded,

  13. And cut into 1/4" half moons

Instructions Jump to Ingredients ↑

  1. 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. Turn 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.

  2. 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 chilis and serve.

  3. This recipe yields 4 to 6 servings.

  4. Description:

  5. "{Petto Di Vitello Con Cipolline And Mentuccia}"


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