I put together this little recipe to use up the last of the Marinated Peppers I made and posted about a few weeks ago. I followed that original post with another one featuring a dish I called Pasta with Pork and Peppers and that inspired me to do something somewhat similar using veal as the combination of veal with peppers is very popular in Italian cuisine. Since the marinated peppers and their oil are already very robustly flavored with garlic and thyme, I have added little else to this dish by way of seasoning other than some lemon juice, lemon zest, and a little salt and pepper.
You could easily serve this over, or tossed with pasta, but I am just going to serve mine for supper along with just some crusty bread…
Here you can see the nice pink veal I am using as well as the marinated peppers. I have set the dish they are in on a slant so that excess will drain off. This is the oil that I will be using for cooking. In the center, you can see the oil I have left over from making the marinated peppers. This has a lovely fruity taste redolent with garlic and I will naturally be saving this to cook other dishes.
- ½ lb. good quality veal, sliced in thin strips;
- 1 cup (or so) of marinated pepper strips;
- 1 can of whole button mushrooms;
- 2 tbsp. reserved oil from the marinated peppers;
- 2 tbsp. Butter;
- 2 tbsp. Lemon juice;
- ½ tsp. grated Lemon Zest;
- Salt and Pepper;
Begin by heating a tablespoon of the reserved oil in a pan over moderately high heat. Add the mushrooms and season liberally with pepper. Sauté until they begin to brown and then add a tablespoon each of the of the butter and lemon juice. Continue to cook until the juice is absorbed and then remove the mushrooms to a bowl for the time being.
Add the remaining oil to the pan and when it is hot, add the veal and sauté, seasoning it with a little salt, until nicely browned. Make sure the pan is good and hot and, if necessary, add the veal in batches so that you don’t cool the pan off too much and cause the meat to steam cook.
Finally, add back the mushrooms and then stir in the peppers until all is heated through. Add the lemon juice and when this has been absorbed, finish the dish off with the last of the butter and serve, garnished, if you like, with some chopped flat-leaf parsley.
This dish works very nicely just with the ingredients listed but I also think that some sliced black olive would look very nice and add an interesting note of flavor too. I used parsley for garnish mostly because the of the color, but you could achieve the same visual effect, as well as another taste twist, by adding some fresh, but quickly pre-blanched, slivers of green pepper just towards the end of cooking.