Green olive stew
Instructions
After cutting to pieces the veal, infarinarla slightly and put it to fry in a saucepan with the olive oil, garlic and Sage.
Then add the tomato paste, sliced olives, broth, salt and pepper.
Bring to low heat cooking, add additional broth if necessary to keep the creamy sauce.
Ingredients and dosing for 4 persons
- 500 g of calf pulp
- 200 g of tomato paste
- 1 glass of olive oil
- 1 clove of garlic
- Some leaves of sage
- 100 g of pitted green olives
- 1 cup of broth
- Salt
- Pepper