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Veal with Rosemary and Roasted Cherry Tomatoes
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Waitrose Diced Veal is cooked until tender in a light tomato sauce flavoured with sherry and rosemary. Serve with freshly cooked tagliatelle.
Quarter and de-seed 1 yellow and 1 red pepper and place under a preheated hot grill. Remove the skins and dice. Cut an aubergine into strips. Heat 3tbsp Waitrose Olive Oil in a flameproof casserole and soften a diced onion and the aubergine. Add a crushed garlic clove and a 340g pack of Waitrose English Farmhouse Diced Veal, brown, then add the peppers with 2tsp flour. Stir in 3tbsp Waitrose Tomato Purée and 300ml dry white wine. Season. Cover and cook for 1 ¾ hours as above until the veal is tender.
Typical values per serving:
This recipe was first published in October 1999.