FOOD RECIPE

Insalata di Vitello E Vuovo con Vegetali Freddo

Il Portico Restaurant
For Hanukkah 2009
Owner/Chef Alberto DelBello

Ingredients

Sprig of rosemary
4 cloves of peeled garlic
6 eggs
3 pounds lean veal (boneless)
1 ¼ cups olive oil
5 whole red peppers
1 pound string beans
4 Idaho potatoes
4 Italian plum tomatoes
1/4 cup Balsamic vinegar
2 Lemons
Salt and Pepper to taste

Directions

Preheat oven to 350
Place veal in a roasting pan with 2 cloves garlic, rosemary, drizzle of olive oil, salt and pepper to taste
Cook 45 minutes to an hour on medium heat
Set aside
Roast peppers in an open flame on in oven
Peel and clean them
Add olive oil, balsamic vinegar, 1/4 teaspoon garlic, salt and pepper.
Set aside when done
In a separate pan, boil water.
Add touch of salt
Boil string beans in salted water until done
Strain string beans out
Use the same water to boil potatoes
Cut potatoes into four pieces
Drain water
Boil eggs until hard and then peel
Mix string beans, potatoes, olive oil, and lemons.
In a large serving dish place peppers around the edge of the plate with the cold sliced veal in the center
Place potatoes and string bean mixture on side of the plate
Cut hard boiled eggs in half and continue garnishing the plate
In a separate container cut tomatoes into small wedges
In olive oil, garlic, lemon salt and pepper squeeze tomatoes to make a vinaigrette sauce
Pour over sliced veal.

Serves 8