Sautéed veal in Corsican style

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Sautéed veal in Corsican style

Sautéed veal in Corsican style

Sautéed veal in Corsican style
Sautéed veal in Corsican style

Number of people

1 kg of veal (sautéed veal, shoulder)

1 can of tomato paste

2 fresh tomatoes

100 g pitted green olive

1 onion

1/2 clove garlic

Basil (preferably fresh)

Olive oil

Red wine of Merlot and Nielluccio grape varieties

2 glasses of water

tablespoon veal stock

Preparation: 15 min
Cooking time: 1 h
Step 1
Fry the chopped onion in a saucepan in 2 tablespoons of olive oil.
Step 2
Then brown the veal over medium heat with the onion.
Step 3
Heat half of the bottle of Corsican wine in a saucepan over high heat. Add 1/2 glass of water to the pot when the veal is golden, and continue cooking over low heat.
Step 4
When the wine boils, remove it from the heat and let it flare, then pour the saucepan of flambéed wine into the pot.
Step 5
Cut the garlic and add it, cut the green olives into thin slices and add them to the pot.
Step 6
Add the can of tomato paste, mix well to obtain a smooth sauce by adding a glass of water (which will cover the meat).
Step 7
Cut the fresh tomatoes in quarters and add them to the veal. Add the finely chopped basil if it is fresh, cover, and simmer for at least 1 h 30 over low heat.
Step 8
Add water during cooking if the sauce dries out.
Step 9
30 minutes before the end of cooking, if the sauce is too liquid, add the tablespoon of veal stock and cook uncovered.
Author's note
Serve with fresh tagliatelle.

I add my grain of salt

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