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Sauteed veal with olives (Corsican dish)

Main course - Easy - Not too expensive
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Preparation time : 30 minutes
Cooking time : 120 minutes

Ingredients (for 3 persons) :
- 600 g veal in pieces (shoulder)
- 100 g lardons
- 100 g green olives (or 50 g black and 50 g green)
- 1 garlic clove
- 1 onion
- 1 tbsp flour
- 15 cl white wine
- 1 tsp fennel seeds (or 1 tsp of pastis)
- 1 bouquet garni (specific bundle of herbs)
- salt, pepper
- 1 tbsp tomato concentrate

- 21.16 oz. veal in pieces (shoulder)

- 3 1/2 oz. lardons

- 3 1/2 oz. green olives (or 1.76 oz. black and 1.76 oz. green)

- 1 garlic clove

- 1 onion

- 1 tbsp flour

- 0.60 cups white wine

- 1 tsp fennel seeds (or 1 tsp of pastis)

- 1 bouquet garni (specific bundle of herbs)

- salt, pepper

- 1 tbsp tomato concentrate


Method :


Blanch the olives for 15 seconds, in boiling water.

Drain and reserve.

Peel the onion (and thinly chop), and the garlic (which is to be

crushed).

Brown the pieces of meat and the lardons in a casserole dish on

low heat.

Add the onion and garlic, and extend the cooking by 2 or 3 mins.

Lightly sprinkle with flour, and mix for another 2 or 3 mins.

Pour in the white wine and anise (or fennel seeds), and add water

level with the meat.

Incorporate 1 tbsp of tomato concentrate, the bouquet garni, salt

and pepper.

Leave to simmer for 1h30, gently stirring from time to time.

Add the olives and cook for another 30 mins.

Advice :

On the side, you may serve fresh pasta, rice or even cooked chestnuts.

recommended drink :

FIUMICICOLI Corsican wine

 
Recipe shared by LetsCookFrench
 

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