For those on the go, a recipe to keep


December 30, 1992|By Rita Calvert | Rita Calvert,Contributing Writer

Exuding the flavors of the Mediterranean, this recipe wa designed for people on the go who nevertheless appreciate more than just a fast-food experience for dinner. A quick saute of multicolored sweet pepper and onion strips compliments cubes of browned veal. If preferred, chicken breast cubes or beef can be substituted for the veal.

Penne pasta tossed with a splash of olive oil and fresh garlic is a sturdy bed for the meat and vegetables. Crispy-crusted bread adds the perfect crunch. Finish with a simple sweet of poundcake drizzled with Frangelico, a hazelnut liqueur, or amaretto.

Items you should have in your pantry are: olive oil, onions, green bell pepper, garlic, balsamic vinegar, rosemary, salt, pepper, Frangelico (or amaretto) liqueur.

Your shopping list:

1 pound veal cubes

1 red bell pepper

1 yellow bell pepper

12-ounce box penne pasta

French bread-baguette

pound cake

Veal with tricolore peppers

Serves 4 people.

3 tablespoons olive oil

1 pound veal, cut into 3/4 -inch cubes

1 medium onion, sliced into 1/4 -inch strips

1 medium green bell pepper, sliced into 1/4 -inch strips

1 medium red bell pepper, sliced into 1/4 -inch strips

1 medium golden bell pepper, sliced into 1/4 -inch strips

1 tablespoon balsamic vinegar

1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried

salt and pepper to taste

In a large skillet, place olive oil and heat over high heat. Add veal and sear on each side until brown and crispy, about 2-3 minutes per side. Remove to a platter and cover to keep warm. Reduce heat to medium and scrape bottom of pan to loosen the flavorful drippings. Add onions and saute 4 minutes, reducing heat if onions begin to burn. Add pepper and saute 6 minutes more, or until peppers are cooked but not limp. Return veal to skillet with vegetables, add rosemary and balsamic vinegar. Toss to mix, salt and pepper to taste. Place the veal on individual servings of warm, seasoned pasta or served family-style on large platter.

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