Preparation time: 15 min
Cooking time: 1 h
Serves 6

 INGREDIENTS

• 2 lb 10 oz cubed veal
• 4 oz dry-cured ham, thinly sliced
• 3 chopped garlic clove
• 1 onion, thinly sliced
• 4 oz green olives
• 5 oz tomato concentrate
• 10 fl. oz. Corsican red wine
• 1 sprig fresh thyme
• 2 tbsp flour
• 1 tbsp olive oil
• Salt & pepper

METHOD

Mix the tomato concentrate, Corsican red wine and thyme in a bowl.

Heat the sauté pan to 2/3 of the maximum power of your stove and test the heat using the ‘water drop’ technique.

Sear the veal, then set aside.

Pour the oil in the sauté pan and sauté the onion, garlic and ham for 10 minutes on low heat.

Add the veal, then the flour, and stir to roast the meat.

Pour the red wine mixture into the pan and add water to cover the meat, cover the pan and simmer for 45 minutes.

Add the olives 10 minutes before the end of cooking time and adjust seasoning.