All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members.
Photo: Shawn Rain
Letizia Cure has been working at American Vintage for four and a half years. Today, this Retail Supply Chain Analyst shares one of her favourite recipes with us: “I love dishes drenched in sauce, like beef stews and beef bourguignon. And, since I’m Corsican, veal with olives takes me back to my childhood. Any occasion is the right time to make it, but it’s a must for the family meal on the 10th of August, when we celebrate the patron saint of my village of Tralonca.”
Ingredients
200 g (per person) veal shoulder
20 g (per person) lardons
20 g (per person) pitted olives
2 cloves of garlic, chopped
Unpeeled cloves of garlic (any amount)
2 yellow onions
10 cl white wine
1 bouquet garni
2 tbsp tomato concentrate
1 can crushed tomatoes
Olive oil
Salt and pepper
About the veal: You don’t have to choose Corsican veal for this recipe, but it is a guarantee of flavour and artisanal quality. The “Corsicana” calf is raised in the “maquis” scrubland of Corsica.
Preparation
1 — Heat up oil in a cast-iron pot. Sweat the peeled onions. Add the chopped lardons and pieces of veal. Brown the meat on all sides.
2 — Add the tomato concentrate, then the garlic and the bouquet garni. Stir.
3 — Pour in the white wine and the can of crushed tomatoes. Add just enough water to cover the ingredients. Season with salt and pepper. Simmer over low heat for 30 minutes. Add the olives, then continue cooking for about 20 minutes.
4 — Serve hot with a side dish of your choice (potatoes, tagliatelle, fusilli, polenta, etc.).
A tip when making this recipe at home? “As with any stew, it’s even better heated up the next day!”
Photo: fotoweedio
AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.