VEAL with MIXED OLIVES
Veal, precious culinary aids such as olives for a very fragrant recipe. This recipe reheats perfectly and can also be eaten cold with an olive oil vinaigrette! The olives can be pitted but add the pits when cooking.
To give this recipe even more pep, just before serving add ½ to 1 tsp lemon juice, stir and serve.
Per person :
150 g of veal meat (shoulder or very lean tendon)
½ onion + 1 clove garlic, peeled
1 tbsp of tomato paste diluted in 2 tbsp of water
Salt and pepper
10 green and/or black olives
1 tsp fresh cream
1 tsp fat
1 tbsp cider vinegar
Chop together, onion, garlic and meat and mix well. Add the fresh cream and mix well, salt and pepper and mix. Form meatballs and in the center of each of them place a pitted olive. Reshape well, pressing lightly so that they do not crush during cooking. In a casserole, heat the fat, add the tomato puree and the vinegar, stir. Spread the meatballs and cook uncovered for 10 to 15 minutes over low heat. Add the olives, cover and cook for 10 minutes, checking that there is still a little liquid, otherwise add a little hot water.
Nice kitchen to all, Régine