in Italy

Veal in white wine – Vitello all`uccelletto

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Ingredients for 4 servings:

  • 600 g veal (nut or loin)
  • 100 g green olives, small, pitted
  • 6 sage leaves
  • 100 ml dry white wine
  • 4 tbsp olive oil
  • 30 g butter
  • 1 bay leaf
  • Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Recipe from Liguria

Cut the veal into cubes. Heat the olive oil in a large pan, then melt the butter. Sauté the sage leaves and bay leaf over low heat. Increase the heat and brown the meat vigorously, stirring occasionally. Season with salt and pepper, pour in the white wine, and braise for about 10 minutes. Add the olives and heat briefly. Season again to taste and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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