Braised Veal With Olives
(Arrosto Alle Olive)
Ingredients:
1 and 3/4 lb (800 grams) topside
7 oz (200 grams) green olives, stoned and halved
2 tablespoons extra virgin olive oil
2 oz (50 grams) butter
1 onion, chopped
1 carrot, chopped
1 fresh rosemary sprig, chopped
1 celery stick, chopped
6 fl oz (175 ml) dry white wine
Salt and pepper
Directions:
Make small incisions in the veal with a small, sharp knife, insert the olive halves and tie neatly with kitchen string.
Heat the olive oil and butter in a pan, add the onion, carrot, rosemary and celery and cook over a low heat, stirring occasionally, for 10 minutes.
Add the meat and cook, turning frequently, until browned all over.
Pour in the wine and cook until it has evaporated, then season with salt and pepper.
Simmer gently over a low heat, turning occasionally and adding a little warm water if necessary, for about 1 hour.
Remove the veal from the pan and leave to stand for 10 minutes.
Untie, carve into slices and place on a warm serving dish.
Pass the cooking juices through a food mill into a bowl. If they are too thick, thin with a little hot stock; if they are too runny, add a paste of equal quantities of butter and plain flour.
Spoon the juices over the meat and serve. Serves 6.