Veal and Peas Bruschetta
Stew Veal 2 lbs.
Beef Stock 1 Qt.
Onion (Vidalia) Diced 1 lg.
San Marzano Tomatoes 1 28 oz. can
Garlic (Fine Diced) 3 Cloves
Sun Dried Tomato paste (Gia) 1 Tsp.
Roasted Tomatoes (From Olive Bar) 8 oz.
Frozen Pea’s(thawed) 1 cup
Shredded Mozzarella 2 cups
French Bread ( Bakery) 1 large
Butter 1 Stick
Salt, Pepper To Taste
Pour beef stock in a large stock pot. Add stew veal, cover and boil for 30 minutes or until meat is tender. Remove veal and chop into small pieces, hold aside.
In a separate pot, add 1 tsp. oil, garlic and onion. Saute until tender. Add San Marzano tomatoes and roasted tomatoes. Cook for 20
minutes. Add tomato paste, salt and pepper. Add stew beef and peas. Begin building bruschetta. Slice bread on the big’s, melt butter and brush onto the bread. Bake 3 to 4 minutes until golden. Add veal mixture, top with cheese. Bake at 350 until cheese melts. Serves 10 to 12. Serve hot.