VeaL Cacciatore
For three: 2lbs of veal stew
In a Dutch Oven heat 2TB of olive oil.
Add the veal and sprinkle 1 level TB flour over the veal.
Add salt and freshly-ground pepper.
Remove.
Fry lots of mushrooms, large pieces, salt and freshly-ground pepper and remove.
Add 1 TB of olive oil.
Fry 9oz each of sliced bell peppers and onions plus a fresno chili, salt and freshly-ground pepper.
Chop a large heirloom tomato into small pieces and add them to the softened vegetables.
Add ½ cup white wine and copious amounts of chopped fresh Italian parsley and basil.
Return the veal to the Dutch Oven.
Cook uncovered in a 375* oven for 45 minutes.
Cover the pot when the stew’s liquid is reduced to your taste.
Serve with crusty bread or a side of pasta.