Piperade of veal from David Toutain
Ingredients
Instructions
- 260 g quasi-veal or minced veal
- 1 ½ white onion
- 3 bell peppers (red, green, yellow)
- 4 slices of smoked ham
- 2 cloves garlic
- Olive oil
- 2 tomatoes
- Salt and pepper
- Mustard sprouts
- Preheat the oven to 180°C.
- Mince the meat, onion, peppers and smoked ham. Chop the garlic.
- Heat the oil in a frying pan, then brown the sliced veal, onion and peppers.
- Arrange everything in an ovenproof dish, add the smoked ham and garlic, season with salt and pepper then cook in the oven, covered, for 5 minutes.
- Prepare the tomato juice: chop the tomatoes then brown them in a hot pan in olive oil.
- Season with salt and pepper and continue cooking for 20 minutes over low heat. Mix then filter.
- At the bottom of a deep plate, place the tomato juice, then the piperade.
- Add a few mustard sprouts.
Piperade of veal from David Toutain
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Piperade of veal from David Toutain Recipe – Piperade of veal from David Toutain Recipes
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