The Butcher's

by: Ashley Bartner

Reviews 0

Posted: November 04, 2011

A one pot dinner, thinly sliced 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. Our butcher Beppe taught this recipe to Jason years ago & he's been sharing it with our students & guests ever since.

Recipe Summary

Prep Time: 30 Minutes

Cooking Time: 1 1/2 Hours

Servings: 3 to 4

Ingredients

Slice

veal breast

tomatoes

(sliced)

Garlic cloves

(rough chop)

Handful

herbs

(chopped)

Drop

white wine

Potatoes

(peeled & thinly sliced)

salt

pepper

olive oil

Directions

1. Preheat oven to 350 F
2. 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.
3. 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.
4. Cover with foil or parchment.
5. 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.
6. 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.