Vitello con Piselli gets its savory flavor from tomato, shallots, garlic, wine and olive oil, among others.

The Providence Journal / Bob Breidenbach

Matt Cariglio wrote:

“As a regular guest at The Blue Grotto, I love the way they take old school dishes and do new things with them. One of my new favorites is their Vitello con Piselli. I grew up eating veal and peas often and this is a great dish that reminds me of my grandmother’s cooking, which can’t be re-created. I would love it if you could request the recipe so I can give this a try at home. Thank you.”

The Blue Grotto Restaurant is on Federal Hill at 210 Atwells Ave. Owner Michael Danahy and chef Kory Ferrier were happy to share the recipe.

Danahy is busy shuttling between Federal Hill and his new purchase, Vintage restaurant in Woonsocket. But things have been going along swimmingly on Federal Hill, where the Blue Grotto hosts a monthly Women of Wine event on the last Wednesday of each month, featuring four courses of appetizers with corresponding wines. The restaurant also hosts monthly wine dinners. Learn more at bluegrottorestaurant.com.

What is Chef’s Secret?

We invite readers who would like to know the recipe for a favorite restaurant dish to write or e-mail. Give us your name and daytime phone and tell us what makes the dish so special to you. We’ll ask the chef to share. E-mail gciampa@projo.com, fax (401) 277-8175 or write to Gail Ciampa, Providence Journal, 75 Fountain St., Providence, RI 02902.

Chef’s Secret recipe: Blue Grotto’s Vitello Con Piselli (Veal And Peas)1

BLUE GROTTO’S VITELLO CON PISELLI (VEAL AND PEAS)

3 whole peeled and halved shallots

1 tablespoon garlic, minced

Pinch red pepper seed

Olive oil

1/2 cup white wine

1/2 cup chicken stock

1 cup veal stock

1 tablespoon tomato paste

1/2 cup sweet peas

1/4 cup fresh basil chiffonade

1 cup pea tendrils, plus more for garnish

6-8 small veal tenderloins

Oven roast the shallots until tender and caramelized. Set aside.

Sauté garlic and red pepper seed on medium heat with a little olive oil until garlic is lightly browned. Add roasted shallots to pan and deglaze with wine. Add chicken and veal stock, tomato paste. Reduce by half on high heat until thickened. Add peas, tendrils and basil. Simmer until tender.

Grill veal tenderloins to medium rare.

Divide tenderloins between two plates and top each with the savory demi glaze. Garnish with pea tendrils. Serves 2.