Chef's Secret: Roma's Veal and Peas a reminder of Italian grandmother

Editor's note: This Chef's Secret was published in 2011.

Ryan Contee wrote, "I recently had the veal and peas from Roma on Federal Hill. Instead of eating the veal and peas as is on a plate, I opted to make a sandwich using a fresh loaf of Italian bread and melted provolone on top and wow! Veal and peas was always a favorite of mine growing up. My grandmother, on my Italian side of the family, used to make this dish all the time and when I took my first bite of the veal and peas from Roma, it was as if I traveled back in time to when my grandmother used to prepare the dish. I hope more of their recipes will become available to the public! Thanks so much."

Co-owner, general manager and chef Domenic Ierfino and his family reopened the original Roma six months ago, back in its longtime space on Federal Hill at 310 Atwells Ave., Providence. They also own Via Roma, the function dining room upstairs. This summer, Ierfino will open Trattoria Roma with seating for 90 people indoors as well as for al fresco dining.

The café offers imported meats and cheese, homemade salads, a selection of prepared hot and cold foods, breads, pastry, cookies and cakes as well as espresso, cappuccino and gelato. Ierfino calls this recipe for Veal and Peas a classic and it's just one of the dishes you'll find ready to take home or eat at Roma.

The marketplace and café is open seven days a week; Monday to Saturday 8:30 a.m. to 6 p.m.; Sunday until 5 p.m. Learn more at Romaprov.com.

Roma's Veal and Peas

1 1/4 pound veal (stew meat)

1/2 cup olive oil

8 ounces white wine

Salt, to taste

Fresh ground black pepper

3 cloves garlic, minced

4 sprigs parsley, chopped

4 cups tomato sauce (homemade or your favorite)

1 large Spanish onion, coarsely sliced

12 mushrooms, sliced

8 ounces frozen peas

Simmer veal (choose a good quality meat) with olive oil, a little white wine, salt, black pepper, garlic and fresh for about a half an hour. You will notice that it will extract some water so you can discard some of the liquid. Add tomato sauce, onions, mushrooms and peas. Let that simmer together for about one hour or until veal is tender. Adjust seasoning to taste and serve. Serves 4

Questions on the recipe? Call Roma at (401) 331-5000.