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Recipe · Corsica
Veau aux olives corses
Corsican veal with green olives
⏱ 120 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)veal shoulder, cubed
200 g (7 oz)pitted Corsican green olives
3onions
4tomatoes
4 clovesgarlic
200 ml (¾ cup)Corsican white wine
1 tablespoontomato paste
1bouquet garni with myrtle
50 ml (3½ tbsp)olive oil
Saltpepper, parsley
- 1.2 kg (2.6 lb) veal shoulder, cubed
- 200 g (7 oz) pitted Corsican green olives
- 3 onions
- 4 tomatoes
- 4 cloves garlic
- 200 ml (¾ cup) Corsican white wine
- 1 tablespoon tomato paste
- 1 bouquet garni with myrtle
- 50 ml (3½ tbsp) olive oil
- Salt pepper, parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Season the veal with salt and pepper.
- Heat the oil in a Dutch oven and brown the meat on all sides.
- Add the sliced onions and chopped garlic and sweat.
- Stir in the peeled, chopped tomatoes and the tomato paste.
- Pour in the white wine and add the bouquet garni.
- Cover and simmer gently for 1¼ hours.
- Meanwhile, blanch the olives for 5 minutes to remove some salt.
- Add them to the pot and cook 15 minutes more.
- Adjust the seasoning and sprinkle with parsley.
- Serve with fresh pasta or chestnut-flour polenta.
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