Category: Main Dishes

Origin: Corsica


For how many people: 8

Preparation time: 20 min

Cooking time: 2 hr


Story of the recipe or story of the chef:

A recipe found online by chance and one that all of the family loves!



List of ingredients:

  • 1½ kg milk-fed veal, chopped
  • 200g lardons
  • 100g green olives and 100g black olives (or either one)
  • 2 cloves of garlic
  • 1 or 2 onions
  • 2 tbsp flour
  • 30cl to 40cl white wine
  • 2 tsp fennel seeds (or 2 tsp pastis)
  • 1 tsp ground coriander
  • 1 bouquet garni
  • Salt
  • Pepper
  • 2 tbsp tomato puree


Preparation Mode:

1.    Pit the olives and blanch them in boiling water for 15 seconds. Strain them and set aside. Finely chop the onion and crush the garlic.

2.    In a heated pot, sear the meat and fry the lardons on a low heat. Add some of the spices. Add the onion and garlic and cook for another 2 to 3 minutes. Add the remaining spices.

3.    Lightly sprinkle with flour and stir for another 2 to 3 minutes. Pour the white wine and add water until the meat is just covered. Add the tomato puree and bouquet garni. Season with salt and pepper.

4.    Leave to simmer while stirring occasionally for 1.5 hours.

5.    Add the olives and cook for another 30 minutes.


My top tips:

Use a cast iron pot and add enough liquid to cover the meat. Cook on a very low heat stirring often. The meat becomes softer the longer you cook it. You can also add cinnamon. It goes well with fresh pasta or rice.