3/4 cup white wine
4-5 large Royal Rose Treviso leaves, sliced into 1/8 inch pieces
15 cherry tomatoes
1/4 cup onion, chopped
1 tablespoon olive oil
Methods/stepsIn a large frying pan, warm olive oil over medium heat and sauté the onion until translucent, add the veal and brown well.
Pour the wine over the meat and when it has evaporated, add the treviso and the tomatoes. Cook covered over low heat (checking often to make sure it does not stick) until the veal is tender and the tomatoes have cooked down into the sauce, about 30-40 minutes.
Serve with fresh or grilled polenta.