How to make it

  • Place 2-3 tbsp of olive oil on the bottom of a large saucepan and pour over medium heat.
  • Peel the garlic and mash it with the back of the knife. Add it to the oil.
  • Sprinkle the veal fillets well with ground black paper and when the oil is hot enough arrange them on the bottom of the saucepan.
  • While the meat is cooking from one side, peel the tomatoes and slice them into a very thin juliene.
  • Turn the fillets on the other side and add the tomato juliene, then water. Sprinkle with salt and dry oregano. Stir with a fork to combine the meat and the tomatoes. Cover, bring heat to low and cook stirring occasionally until the tomato paste thickens well, about 30 minuters.
  • Remove from the heat, transfer into a large serving plate and serve warm into the center of the table.
  • Usually italians eat this as a side dish after the traditional pasta:):)

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • kristopher 8 years ago
    This sounds soo good Stella! Any particular tomato variety you prefer?

    This was featured on the homepage today!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes