Pour 6 personnes
Préparation: 15 min
Cuisson: 1h10
Ingrédients
- 6 slices of veal knuckle (250 g each)
- 2 tomatoes
- 2 chopped garlic cloves
- 1 chopped onion
- Zest of 1 untreated orange
- 50 g butter
- 1 tsp lemon juice
- 3 tbs flour
- La Jasso de Calissanne ingredients: 3 Anchovy Fillets in Olive Oil Camargue Salt with 5 Berries and Pepper 2 tsp Special Bouillon Mix by Araquelle 15 cl dry
- White wine: Coteaux d’Aix en Provence AOC
Préparation
- Scald the tomatoes, remove the pips and chop coarsely.
- Add salt and pepper to the veal slices.
- Coat generously with flour.
- In a pressure cooker, brown the meat in the butter.
- Remove it and replace with the tomatoes, onion and garlic.
- Put the meat back in and pour the white wine on it.
- Reduce the sauce by half. 2 tbs of Special Bouillon Mix in 30 cl of water.
- Add a little salt and pepper.
- Simmer for 1 hr.
- Finely slice the orange zest. Scald, rinse and drain them.
- Chop the anchovy fillets.
- Add the lemon juice, anchovies and julienned orange to the pressure cooker, and simmer for 10 mins. Serve with pasta.