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Need veal breast!

Das Ubergeek | Jun 15, 2005 03:43 PM

So, I live in the East Valley.

The other day I wanted to make a dish my (southern) Italian great-aunt made of veal breast in dried-tomato sauce with peperonata.

Well.

In order to make this "pettu da vitell", or however you spell it, one needs breast of veal. Did I mention I live in a rapidly gentrifying section of the East Valley of Los Angeles?

I spent SIX BLOODY HOURS searching for a place that sold veal breast. Grocery stores of every ethnicity (except 99 Ranch -- I won't buy meat from there since I saw cockarooches smooching on the chicken legs once), big butcher shops, little butcher shops.

I went to my old standby, Monte Carlo Deli. They had scaloppine, which would have been great for parmigiana, or shank, which would have been great for osso buco. The veal there isn't labelled -- you have to either know what to look for, or ask for it.

I went to Schreiner's. They don't sell veal, except in sausage form, and it's helpfully labelled in German so they don't get the protesters.

I went to some tiny Armenian butcher shop on Victory Boulevard in Van Nuys and the woman screeched at me about baby cows chained up in the dark crying themselves tender, and tried to sell me a nice piece of lamb instead. ("Did you think that lamb was massaged to death, lady?")

I went to Gelson's on Laurel Canyon. No dice, not much call for it. They could special order it for me, a minimum of ten pounds, and have it in three days.

I went to Whole Foods on Coldwater Canyon. The guy just stared at me. ("VEAL?")

No one knew a place to get veal breast. One lady suggested Bay Cities in Santa Monica or Claro's in San Gabriel, but the traffic on the 405 was horrendous as usual, and nobody answered the phone at Claro's.

Where do I go to get veal breast in this oh-so-morally-conscious part of the city?

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