Veal stew with olives
Instructions
In a skillet Brown the sliced onion with oil and bits of flesh, tinged with a glass of wine and when evaporated, add salt, pepper, wet with a little warm water in which melted a tablespoon of tomato paste.
Bring to boiling.
Twenty minutes before withdrawing from heat add the pitted olives, capers.
Passed on a serving dish, sprinkle with some chopped basil leaves with your hands and serve.
Ingredients and dosing for 4 persons
- 500 g of veal stew
- 150 g of black olives
- 1 tablespoon of capers
- 1 onion
- 1 glass dry white wine
- 1 tablespoon of tomato paste
- Olive oil
- Basil
- Salt
- Pepper