Veal Escalopes With Tomatoes And Peppers

Preparation:

Preparation: Generously sprinkle the escalopes with pepper. Peel the garlic and onion, chop them finely. Heat two tablespoons of oil in a pan, add 25 g of butter and, when the latter is melted, sauté the garlic and onion for seven to ten minutes, stirring occasionally with a wooden spoon. In the meantime, blanch the tomatoes, let them cool and peel them; cut them in four and remove the seeds and their vegetation water. Wash the peppers, cut them in half, remove the stalk, seeds and white filaments and cut them into rings. When the onion becomes translucent, add the tomatoes and peppers to the pan. Salt and pepper. Let simmer for thirty minutes, until the peppers appear translucent and the tomatoes are pureed. Then add the fresh cream and 50 g of butter. In the meantime, salt the escalopes; heat the rest of the oil in a large frying pan, add the rest of the butter and cook the escalopes for three minutes on each side over medium heat. Arrange them on a serving plate and keep them warm. Pour the white wine into the pan where you cooked the escalopes. bring to the boil and leave to consume half over high heat. add the liquid thus reduced to the tomato sauce with the peppers and heat until it starts boiling, stirring. Salt and pepper and pour over the escalopes. Serve immediately. Recommended wine: Trentino Merlot.