Veal Pizzaiola

By Golfwidow7

Cook's Note

Recipe courtesy of Chef Vola's Restaurant The recipe makes enough sauce for 8 to 10 servings; store any leftover sauce in the refrigerator. In addition to the Veal Pizzaiola, you can serve Chef Vola's Marinara Sauce with your favorite pasta.

Ingredients

• Veal Pizzaiola:
• 5 5 5 tablespoons olive oil
• 3 3 3 cloves garlic, thinly sliced
• 1/2 1/2 1/2 large onion, finely chopped
• 2 2 2 tablespoons fresh basil leaves, torn
• 1 1 1 tablespoon fresh oregano leaves, torn
• 1 1 1 tablespoon Italian seasoning
• 28-ounce 28-ounce can One 28-ounce can whole San Marzano tomatoes
• 6 6 6 ounces canned tomato sauce
• 4 4 4 ounces dry white wine
• 4 4 4 tablespoons butter
• 1/4 1/4 1/4 cup olive oil
• 3 3 3 cloves garlic, sliced
• 4-ounce 4-ounce to 1/4-inch 4-ounce slices milk-fed veal tenderloin, pounded to 1/4-inch thick
• 1 1 1 tablespoon torn fresh basil
• 5 5 5 ripe plum tomatoes, roughly chopped
• 3 3 3 ounces dry white wine
• Pinch Pinch salt
• 6 6 1/3-inch ounces fresh buffalo mozzarella, sliced into 1/3-inch rounds
• Finely minced fresh parsley, for garnish

Details

Servings 8
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

For the sauce: In a medium saucepan, add the olive oil and heat over medium heat. Add the garlic and onions and saute until translucent. Add the basil, oregano, Italian seasoning and anchovies, and saute for 2 minutes. Break up the tomatoes with your hands and pour into the pan. Bring to a simmer and add the tomato sauce and wine. Reduce the heat to medium-low and simmer, covered, for up to 8 hours.

For the pizzaiola: Heat the butter and oil in a saute pan set over medium-high heat, add the garlic and saute until golden. Add the veal and saute until browned on both sides, about 4 minutes. Add the basil, tomatoes, wine and salt, and cook for 4 to 5 minutes. Add 9 ounces of the marinara sauce and continue to cook until sauce thickens and begins to deepen in color. Place the sliced mozzarella on top of the veal and reduce the heat to medium-low. Cover and cook until the mozzarella melts and the sauce is at a bubble. Plate on a large platter and garnish with parsley.