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Veal with olives and tomato
A stew of tender veal flavored with black olives, sun-dried tomatoes and tomato purée, brightened with fennel seeds and a bouquet garni. Ideal for a family Pentecost meal, served with gnocchi and garnished with fresh basil leaves.
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Critical Success Points
- • Brown the veal to develop the fond.
- • Deglaze properly with white wine to avoid flames.
- • Simmer on low heat for an hour to tenderize the meat.
Safety Warnings
- • Watch out for hot oil splatters when cooking aromatics.
- • The white wine can flame during deglazing; keep the flame away from the burner.
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