Veal and Peppers Basilicata Style Shopping List:
2 tablespoons butter
1 tablespoon lard
1 ½ pounds boneless veal leg, rump, or shoulder roast, cut in 1-inch pieces
1 teaspoon salt
¼ teaspoon pepper
1 medium-size onion, sliced
4 large ripe tomatoes
1 tablespoon chopped basil leaves or 1 teaspoon dried sweet basil
4 large firm green or red peppers
3 tablespoons olive oil
Veal and Peppers Basilicata Style Preparation Instructions:
1. Using a spatula. spread the peanut butter on the bottom and sides of the pastry shell. Set aside.
2. Soften gelatin in the cold water and set aside.
3. Combine pumpkin. sugar, milk. egg yolks. spices. and salt in the top of a double boiler. Cook over medium heat 5 minutes. Stir in softened gelatin and cook 5 minutes more. Cool.
4. Beat the egg whites until soft peaks are formed. Gently fold egg whites into thoroughly cooled pumpkin filling. Pour mixture into pie shell. Chill until set.
5. To serve. cut in wedges and top each piece with a swirl of whipped cream.
Veal and Peppers Basilicata Style Recipe: 4 SERVINGS
Veal and Peppers Basilicata Style