Prune veal cassolette

Prune veal cassolette

A light and sweet/savoury dish that would go very well with a Bordeaux Superieur rouge such as Château de Parenchère cuvée Raphael.

Preparation

15 min.

Cooking

40 min.

Persons

4

Ingredients

  • 800 g of veal
  • 10 prunes
  • 1 packet of piquillos  – 1 onion
  • 2 garlic cloves
  • olive oil
  • piment d’Espelette
  • seasoning

Preparation

  1. Peel and chop the onion and garlic
  2. Cut the meat into fine slices and gently fry them in olive oil and garlic.
  3. Sear the lot for about 10 minutes and season with salt,pepper and some piment
  4. Add half the amount of prunes hole and the other half cut into small pieces. Cut the piquillos up too.
  5. Let it cook for 30 minutes
  6. serve with a green salad or rice.
La Cuvée Raphaël du Château de Parenchère dans la cave des 1001 Châteaux

Which wine to choose?

La Cuvée Raphaël du Château de Parenchère dans la cave des 1001 Châteaux

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