1 kg of calf shoulder 200 stoned green olive gr. 2 sections of panzetta or bacon 1 onion 3 cloves of garlic 3 spoons with soup of tomato purée 1 white wine glass 1 red wine glass 2 sheets of bay-tree 1 thyme branch olive oil salt, pepper
TIME OF COOKING: 1:40
Preparation: To cut calf in cubes. To make heat two spoons with olive oil soup in a casserole. Y to make rissoler pieces of calf during 5 minutes while often stirring up. When they are gilded, to withdraw them and reserve them. In my same casserole, to make return the panzetta cut out of dice, the chopped onion and cloves of garlic peeled and crushed during 2 to 3 minutes. To add the meat, the bay-tree and thyme. to salt and pepper. To wet with two wine glasses and to add water glass. To carry to boiling, then to lower fire, to cover and let cook during 1 hour. To add olives and the purée tomato, and to continue cooking during half an hour. To serve this dish with potatoes pulps or white rice.
Greeting 
Hirings Corsican
Ingredients:
