Recipe: Veal with Olives

Name: Veau aux olives
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 portions
Ingredients: 1 kg d'épaule de veau corse (le veau corse est un broutard, donc d'un rose sombre bien prononcé) coupé en gros dés comme pour un boeuf bourguignon2 tranches de panzetta (lard corse) épaisses recoupées en lardons2 càs de coulis de tomates bien mûres1 gros oignon émincé finement2 gousses d'ail épluchées, dégermées et écrasées avec le plat d'un couteau large1 feuille de laurier2 belles pincées de nepita ("marjolaine" corse - si vous n'en trouvez pas, remplacer par du thym)1 càs de farine100 g d'olives vertes1 bon verre de vin blanc sec (cépage malvoisie/vermentinu)un peu de saindoux pour faire revenir (pas d'huile d'olive ; du beurre si vous êtes allergique au saindoux mais ce ne sera plus traditionnel)de l'eau

By Dubarry ★ ★ ★ ★ ★ 5/5 (14 reviews) Meat

Prep 20 min

Cook 60 min

Total 1h20

Servings 6 serv.

Ingredients for 6 servings

1 kg Corsican veal shoulder (Corsican veal is a young animal, so a pronounced dark pink color) cut into large cubes as for beef bourguignon
2 thick slices of panzetta (Corsican bacon) re-cut into lardons
2 tbsp tomato coulis from ripe tomatoes
1 large onion thinly sliced
2 cloves garlic peeled, degerminated and crushed with the flat side of a wide knife
1 bay leaf
2 generous pinches of nepita (Corsican "marjoram" - if you cannot find it, replace with thyme)
1 tbsp flour
100 g green olives
1 good glass of dry white wine (Malvoisie/Vermentinu variety)
a little lard for browning (no olive oil; butter if you are allergic to lard but it will no longer be traditional)
water

Step-by-step directions

1- Brown the veal in lard then the onion until lightly colored

2- Then add the panzetta (do not brown it too much or it will harden as it is already smoked) then flour (sprinkle with flour), coat everything well with the flour, cook the flour very lightly as for a blonde roux, add the tomato coulis and cold white wine, mix, add the bay leaf, nepita, pepper and do not salt (because of the panzetta and olives: adjust salt if needed at the end of cooking) and add water to cover.

3- Let cook gently for a good hour (test with a needle in a piece of veal). Add the olives only at the end of cooking (depending on your olives) to avoid diffusing too much bitterness.

4- Serve with fresh pasta for example or steamed potatoes (to be crushed in the sauce on the plate: it is not very elegant but it is a dish to be enjoyed as a family!) and the same wine (the rest of the bottle will be a bit short...) as the one used in the dish.
This dish is not very original and you can replace elements from our region with others but it would be a shame because its appeal lies precisely in the choice of its cultural ingredients.