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
Directions
- 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
Cambooza 