Name: Veal napolitana
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: salt and freshly ground black pepper, to season; 4 (400g) veal steaks; 1/4 cup (35g) plain flour; 1/4 cup (60ml) olive oil; 40 gram butter; 1/2 cup (80g) black olives, seeded; 2 clove garlic, crushed; 400 gram can cherry tomatoes; 1 dried bay leaf; 1 tablespoon fresh oregano, chopped finely; 2 (400g) medium desiree potatoes, unpeeled, chopped coarsely; 200 gram cavolo nero, chopped coarsely; 1 fresh long red chilli, chopped finely; 1/4 cup fresh flat-leaf parsley, loosely packed

Ingredients

salt and freshly ground black pepper, to season

4 (400g) veal steaks

1/4 cup (35g) plain flour

1/4 cup (60ml) olive oil

40 gram butter

1/2 cup (80g) black olives, seeded

2 clove garlic, crushed

400 gram can cherry tomatoes

1 dried bay leaf

1 tablespoon fresh oregano, chopped finely

2 (400g) medium desiree potatoes, unpeeled, chopped coarsely

200 gram cavolo nero, chopped coarsely

1 fresh long red chilli, chopped finely

1/4 cup fresh flat-leaf parsley, loosely packed

Method

1.Season veal; coat in flour, shake off excess.

2.In a large frying pan, heat 1 tablespoon of the oil and half the butter over medium heat; cook veal, in batches, for 30 seconds each side or until cooked as desired. Remove from pan; cover.

3.In a small saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook olives and garlic, stirring, for about 1 minute, or until fragrant. Add tomatoes and bay leaf; simmer, uncovered, for about 5 minutes, or until thickened slightly. Stir in oregano; season.

4.Meanwhile, place potatoes in a microwave-safe bowl. Microwave, covered, on high (100%) for 4 minutes.

5.In the same frying pan, heat remaining oil and butter. Add microwaved potato to pan; cook, stirring, for about 2 minutes, or until potato is golden. Add cavolo nero and chilli; cook until vegetable is wilted.

6.Divide veal among plates, top with tomato and olive mixture and parsley. Serve with vegetables.

Cavolo nero is also called tuscan cabbage. It has long, narrow, wrinkled leaves and a rich and astringent, mild cabbage flavour. It doesn’t lose its volume like silver beet or spinach when cooked. We used one bunch.
Note

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Ingredients

Method

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