The Butcher's Favorite: Bone-In Braised Veal Breast

photo by Melissa Ruttanai at Worldwinder

 Literally a one pot dinner - thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make.  A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other tough cuts of steaks or leg of lamb - anything tough with a bone it in.) Our butcher Beppe taught this recipe to Jason years ago & he's been sharing it with our students & guests ever since.

Featured in September 2011 Taste Italia Magazine

photo by Melissa Ruttanai at Worldwinder

Braised Bone-In Veal Breast with Tomatoes & Potatoes

Puntine di Vitello

Serves 4

4 slices of veal breast or tough cut of steak, bone in
3 tomatoes, sliced
4-5 garlic cloves, rough chop
small handful of herbs (we use rosemary & thyme)
glass of white wine
2-3 potatoes, peeled & thinly sliced (about 1/8 inch)
olive oil
salt & pepper

Method:

Preheat oven to 350 F

In a roasting pan, add a healthy drizzle of olive oil. Lay down in a single layer the sliced veal. Season generously with salt & pepper.
Next lay tomato slices to form a layer. Sprinkle garlic, herbs & a little more salt & pepper. Pour your glass of white wine over the top. Final layer will be your potatoes. Top with a generous drizzle of olive oil and salt & pepper.
Cover with foil or parchment.

Place in oven for about an hour until you can easily slide a knife into the potatoes. Then uncover & turn up the heat to 375 F and bake until your potatoes are browned.
If after 15-20 minutes you do not have a nice color on your potatoes, turn on the broiler for 5 minutes to add color.

Serve.

photo by Melissa Ruttanai at Worldwinder

Photos compliments of Melissa Ruttanai, Worldwinder during her stay at La Tavola Marche