This is definitely the typical dish of the cuisine in Corsica that the chef recommends to taste with your family.
1 kg of veal from Corsica (shoulder)
2 thick slices of bacon cut into small pieces
150 g pitted green olives (or a mixture of black & green)
1 large onion
2 cloves of garlic
1 glass of white wine (from Corsica course!)
1 teaspoon of pastis
2 tablespoons of tomato paste
1 bay leaf
2 pinches of nepita
Peel the onion and slice it. Prepare the garlic and crush it.
Stir the veal and bacon (previously cut into small pieces) in a pan on a low heat. Mix well until all pieces are golden on all the sides. Add the onion and garlic and cook for about 3 minutes.
Sprinkle lightly with flour, and mix till all meat is well coated with flour. Cook for 2 or 3 min.
Pour the white wine, then the pastis and add water until the met is completely covered. Add the tomato paste, the bay leaf, the nepita. Pepper but do not salt: bacon and olives are salty enough. You may add some salt after cooking.
Cook slowly for an hour and a half by stirring gently from time to time, and making sure the water doesn’t dry up.
Olives should be added at this point only, so as to avoid bitter taste in the recipe, and go on cooking for another 30 minutes.
Serve this typical dish with pasta, polenta or cooked chestnuts.