Veal Bocconcini with Peas

A classic of Italian cuisine, the tenderness and juiciness of veal meat perfectly coupled with the sweetness of peas, in a white wine and thyme juice… yummy!

Ingredients (for 2)

  • 2 veal chunks (about 380 gr. or 13 oz.)
  • 2 cups peas
  • 1/2 cup white wine
  • 1/2 onion
  • 1 tsp thyme
  • salt


  • Cut the veal chunks in bite-sized pieces (bocconcini) and set them aside
  • In a skillet, sauté the sliced onion with oil and butter until translucent
  • Add the bocconcini, season with salt and brown an all sides
  • Add the white wine, the chopped thyme and cook until wine has almost completely evaporated (about 10 minutes)
  • Remove the meat to a platter and add the peas to the skillet; cook for 10-15 minutes or until peas are tender
  • Add back the veal pieces to the skillet and stir together for a few more minutes
  • Serve warm but not hot

Tips from the Chef

  • If you use canned peas, you can add the water to the meat along with the wine to further enhance its flavor