The veal strips with cherry tomatoes with the addition of onion and olives are a quick second course to prepare, rich in flavor.
With this recipe, you can solve both the first and second courses, meaning you can use the sauce to dress two servings of spaghetti, making a perfect meal!
One of those super quick dishes… who doesn’t like these fast ideas! For all those women who race between home and work, with little time to bring a substantial and succulent meal to the table.
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 1 lb thin veal slices
- 2 small red onions
- 7 oz cherry tomatoes
- 1 glass red wine
- 2 tbsps Taggiasca olives
- to taste salt
- to taste oregano
- to taste extra virgin olive oil
Steps
Slice the onion into rings and place it in a pan with a little extra virgin olive oil to soften.
Add the cherry tomatoes cut into quarters.
Finish by adding the Taggiasca olives, let it cook for 10 minutes while adding a little water.
Once the water has evaporated, turn off the heat.
Cut your veal slices into strips.
Place the strips into the sauce, turn the heat back on.
Stir the strips, add the glass of red wine, season with salt and oregano, and let it cook for 10 minutes.
The veal strips with cherry tomatoes a variation from the arugula and Grana version, a mix of colors and flavors.
