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Braised Veal Paupiettes with White Wine, Peppers and Olives
These veal paupiettes are seared with garlic, spring onion and bay leaf, deglazed with white wine, then topped with softened peppers and Provençal-style olives. The wide, deep Black Series Sauté Pan 4 l browns everything and then carries it straight to the table.
- Total time
- 45 min
- Prep
- 20 min
- Cook
- 25 min
Ingredients
Method
Chop the garlic and slice the spring onions. Wash the peppers, remove the stalks, halve them, deseed and cut into strips.
In the Tupperware Black Series Sauté Pan 4 l, heat 60 ml of the oil and colour the garlic with the onions. Add the bay leaf and paupiettes and let them brown for about 10 minutes, turning them regularly.
Deglaze with the white wine, spoon the juices over the paupiettes and season with pepper. Cover and keep at a gentle simmer while the peppers cook separately.
In a frying pan, cook the peppers in the remaining 30 ml oil for about 5 minutes. Add the olives, stir and simmer for a further 5 minutes.
Tip the peppers and olives into the sauté pan with the paupiettes and serve at once.
