Veal morsels with peas and mint, with bread

Ingredients

For 1 serving

• Veal stew meat140 g
• Peas150 g
• Spring onions2
• White wine30 ml
• Vegetable broth150 ml
• Mintto taste
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

In season: April – June

Method

1. Pat the veal stewing meat dry with kitchen paper; trim and thinly slice the spring onions; warm the vegetable stock.
2. Heat the oil in a casserole over medium-high heat and brown the meat with the spring onions for 5–6 minutes, turning, until golden all over.
3. Pour in the white wine and let it bubble for 1–2 minutes, until you can no longer smell the alcohol.
4. Add the hot stock, season with salt and black pepper, cover and cook over low heat for 25 minutes, stirring now and then.
5. Add the peas and cook for another 10 minutes, until tender, the meat is soft and the sauce has reduced; if it is too thin, uncover for the last few minutes.
6. Turn off the heat, add the torn fresh mint leaves and serve with the bread.