Veal strips with peppers and olives

Ingredients for 4 servings:

• 300 g veal strips, e.g. from veal escalopes
• 3 bell peppers, red, yellow and green
• 1 garlic clove(s)
• 1 onion(s)
• 1 lemon(s)
• 20 black olives, pitted
• 100 ml white wine
• 6 tbsp extra virgin olive oil, cold squeezed
• n. B. salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Straccetti di carne and pepperoni. A dish from Campania.

Prepare the marinade in a bowl with a lid large enough to hold the meat. Finely chop 1 garlic clove and mix well with 2 tablespoons of olive oil, 100 ml of white wine, the juice of 1 lemon, and a pinch of salt. Mix in the meat, cover, and marinate for about 1 hour. Meanwhile, clean the peppers and cut into fine julienne strips. Halve the onion lengthwise and then thinly slice crosswise. Soak 20 black olives in cold water. In a pan, fry the peppers and onion in 2 tablespoons of olive oil until they begin to brown, then deglaze with 1/2 glass of white wine and 1 cup of water. Add salt, pepper, and olives and simmer gently with the lid on for about 20 minutes. Remove and set aside. Place the meat in a colander and let the marinade drain. Pour 2 tablespoons of olive oil into the cold pan and spread the meat evenly over it. Turn the stovetop to the highest possible heat, place the pan on top, and sear the meat until the juices have evaporated and the meat begins to brown. Mix the reserved vegetables and sauce into the meat. If necessary, add a little more hot water and heat briefly again. Serve immediately with white bread.