Stew with olives
Instructions
Saute butter and oil with garlic and Sage.
Combine browned meat and for 10 minutes, sprinkle with wine, combine salt, thyme and 1/2 cup of broth.
Cover and cook on the fire for 1 hour.
Join half-cooked pitted olives and potatoes into pieces with a little hot broth.
Finally add the capers and lemon juice.
Ingredients and dosing for 4 persons
- 600 g of stew
- 60 g of green olives
- 1 tablespoon of pickled capers
- 400 g of crisps
- Sage
- Thyme
- 20 g of butter
- 2 tablespoons of olive oil
- 1/2 lemon
- 1 clove of garlic
- Broth
- 1 glass dry white wine
- Salt