Ingredients (4 people)
  • Basil to taste
  • Carrots 2
  • Celery 1
  • Cointreau to taste
  • Flour to taste
  • Onion 1
  • Peas 7 oz.
  • Veal 1.1 lbs
Preparation

Finely chop the onion, celery, carrots and fry in a pan until golden.
Flour the veal stew meat, remove the excess flour and place in saucepan.
Bake until it is nicely browned and then deglaze with a hint of Cointreau.

Pour the Pomì chopped tomatoes and let cook for about 15 minutes.
Finally add the peas and finish cooking for another 10-15 minutes.

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