Provençal-style wind flights

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Provençal-style wind flights

Provençal-style wind flights

Provençal-style wind flights
Provençal-style wind flights
Number of people


500 g veal (almost or escalope) cut into small cubes

300 g veal or poultry quenelle

1 can of sliced button mushrooms

2 onions, chopped

2 cloves of garlic, crushed

1 bag pitted green olive

2 cans of tomato pulp

5 cl red wine

sprig of mint


Chopped fresh parsley



1 teaspoon sugar

Olive oil

Preparation: 45 min
Cooking time: 2 h
Step 1
Sauté the garlic and onion in oil. When they are blond, reserve them. Fry the pieces of meat in their place.
Step 2
Meanwhile, cut the olives and mushrooms into small pieces, keeping the juice from the mushroom box.
Step 3
When the meat is golden brown, remove it.
Step 4
Return the onions, add the tomato pulp and the juice from the can of mushrooms. Add the herbs, thyme, bay leaf, sugar, salt and pepper.
Step 5
Cover and boil over high heat. Add the wine, let it evaporate.
Step 6
When the sauce turns a darker colour (45 min minimum cooking time), add the meat. After 10 min, add the quenelles cut into small slices and the mushrooms.
Step 7
After 10 min, add the olives, and continue cooking for 15 min.
Step 8
Serve in puff pastry crusts preheated in the oven, with the rest of the sauce on the side.
Author's note
The recipe looks that long, but it's extremely simple! It comes from my Corsican in-laws, and it is always a great success, with young and old alike.

I add my grain of salt

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