Sunday, December 30, 2012,8:26 AM
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PrintITALIAN VEAL
Having anchovy on your menu would be a bit salty. But having veal on the table may seem too plain and ordinary. You may want to try this Italian veal dish which is a combination of veal and anchovy. Adding black pepper and capers on it would make it more flavorful and extraordinary.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Pound the anchovies and capers together with salt and pepper, using a pestle and mortar or the back of a wooden spoon.
- Put 4 veal fillets on pieces of foil large enough to enclose them.
- Spread with the anchovy and caper mixture. Lay a second veal fillet on top. Wrap the fillets in the foil.
- Cook in a preheated hot oven for 20 minutes or until the veal is tender.
- Serve with a tomato and onion salad as an accompaniment.
INGREDIENTS
- 20 anchovy fillets
- 20 capers
- Salt
- Freshly ground black pepper
- 16 thin slices fillet of veal
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