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veau aux olives
veal sautéed with olives and mushrooms
If you ever drive around Corsica, it’s not only the narrow mountain roads without any guardrails and impatient locals driving up your butt that you have to watch out for: it’s the pigs, goats, donkeys, horses, sheep, and cows who might be around the next corner.
Some of the smaller cows get made into veau aux olives, a classic Corsican dish of veal pieces sautéed with green olives, onions, garlic, mushrooms, white wine and tomato paste.
Text © Dana Facaros
Image by prés et champs