Italian Veal Recipe

Piedmont's Veal in White Wine/Vitello in Vino Bianco

Northern Italy really has countless recipes for veal. We have chosen to include this one because it is one of the Italian recipes for veal that Maria and I enjoy the most and it is not at all difficult to cook.

Being easy to cook is important for me - particularly when Maria is not around to help. Even I manage to make this dish taste delicious.

Ingredients:

veal,

olive oil,

onion,

green and/or red peppers

carrot,

cherry tomatoes

garlic,

rosemary,

white wine,

salt and pepper.

Cooking Instructions:

1) Trim any excess fat from the veal and tie up the veal with string.

2) Place the veal in pan and fry very slowly over a low heat while adding the olive oil, rosemary, white wine, an onion and salt and pepper to taste.

3) Once the wine has evaporated, remove the veal, place it on an oven tray and cook in the oven for 2 hours at 200°C. During the cooking turn the veal, when you do this add some extra white wine.

MY TIP: Cover the veal while cooking for a better slow roasting. This also keeps the flavors and moisture in making the final result much tastier.

4) Fry the vegetables lightly with olive oil and butter for a few minutes and then place in the oven tray with the veal for 10 minutes while adding a little oil, butter and parsley.

For more absolutely mouth-wateringly delicious recipes from the Piedmont area of Italy get a copy of Autumn in Piemonte: Food and Travels in Italy's Northwest .

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