EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
한국어
中文
Bahasa Indonesia
Bahasa Melayu
ไทย
हिन्दी
Provençal Veal Paupiettes
Veal paupiettes browned with garlic, spring onion and bay, deglazed with white wine, then topped with sweet peppers and Provençal-style olives. The deep Black Series Sauté Pan 4 l browns the paupiettes evenly and holds them with their sauce and vegetables for serving.
- 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, take out the seeds and slice them.
Heat 60 ml (4 tbsp) of the oil in the Tupperware Black Series Sauté Pan 4 l and fry the garlic and onions until golden. Add the bay leaf and the paupiettes and brown them for about 10 minutes, turning them regularly.
Deglaze with the white wine, spoon the juices over the paupiettes and season with pepper. Cover and leave over low heat while you cook the peppers.
In a frying pan, cook the peppers with the remaining 30 ml (2 tbsp) oil for about 5 minutes. Add the olives, stir well and simmer for about 5 minutes.
Tip the peppers and olives into the sauté pan with the paupiettes and serve.
