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Quebec Milk-Fed Veal Stew with Olives |
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This recipe was prepared by Tony Spataro, chef
at the Da Toni restaurant
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- 125 ml (1/2 cup) flour
- To taste, salt and freshly ground pepper
- 5 ml (1 tsp) ground sage
- 675 g (1 1/2 lb) Quebec Milk-Fed Veal, cubed for stewing
- As required, oil
- As required, butter
- 1 clove garlic, chopped
- 2 large onions, chopped
- 2 slices prosciutto, chopped finely
- 250 ml (1 cup) dry white wine
- 1 can, 19 oz Italian plum tomatoes
- 90 g (3 oz) pitted black olives
- As required, veal stock
- 30 ml (2 tbsp) cornstarch
- 30 ml (2 tbsp) cold water
- To taste, salt and freshly ground pepper
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Preparation
- Preheat oven to 180°C (350°F).
- In a bowl, combine the flour and seasonings.
- Flour the milk-fed veal pieces.
- In a large skillet, heat the oil and butter and brown the milk-fed veal well. Transfer the meat to an ovenproof stewing pot.
- In the same skillet, sauté the garlic, onion and prosciutto until just lightly browned.
- Transfer to the pot with the meat.
- Deglaze the skillet with wine and reduce by half. Pour over the meat and add the tomatoes and olives. Add veal stock just to cover.
- Bring the mixture to a full boil and cover.
- Bake in the oven for 1 hour. Remove the meat from the pot and thicken the sauce, if necessary, with a little cornstarch dissolved in cold water. Adjust the seasoning and serve.
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