Ingredients
1 kg (2 lb) grain-fed veal cubes
60ml (1/4 cup) oil
50g (1/2 cup) finely chopped onions
1.25ml (1/4 tsp) rosemary
7.5ml (1/2 tbsp) basil leaves
1 glove of garlic, finely chopped
125ml (1/2 glass) white wine
1 796ml can of tomatoes
1 bay leaf
5ml (1/2 tsp) salt
2.5ml (1/2 tsp) pepper
15ml (1 tsp) flour
A pinch of oregano
A pinch of parsley
Garnish
2 large leeks, chopped
15ml (1 tsp) pesto
1 onion, chopped
1 bunch of seedless green grapes
796 ml (28 oz) of diced tomatoes
250ml (1 cup) of pastis
Salt and pepper to taste
3 sprigs of parsely
2 cloves of garlic, finely chopped
Preparation
In a roasting pan, or 7 litre (6 quarts) stockpot, heat oil.
Add the grain-fed veal cubes and brown. Reserve.
In the same pan, cook the garlic and onions, stirring until the onions are golden (about 5 minutes). Add flour.
Incorporate the wine, tomatoes, bay leaf, oregano, rosemary, salt, pepper, parsley, basil and the grain-fed veal cubes.
Bring to boil, reduce the heat, cover and let simmer for 1 1/2 hours, or until the veal is tender.
While the veal is cooking, prepare the garnish in a pan:
Heat the leek, garlic and onion.
Add the tomatoes, the pastis and the pesto.
Bind the whole with a little cornstarch to eliminate excess water.
When the veal is cooked, remove the bay leaf.
Transfer the grain-fed veal to a hot serving dish, add the garnish, fresh grapes and a little parsley.
Serve on fettucini with butter and parmesan.
Add pepper to taste.
