Veal meat with tomatos, olives and capers
This recipe can make tasty little savory meat , such as veal or chicken.
You will need : 500 grams of cherry tomatoes , a couple of cloves of garlic, plenty of oregano , extra virgin olive oil (Extra Virgin Olive) salt, 1 tablespoon of capers in brine with their juice , 2 tbsp olives in brine . I use black olives called Taggiasche from the Ligurian Riviera, in any case the important thing is that they are sweet .
And here’s how to proceed: first of all cut the tomatoes in half , then put them in the pan with 3 tablespoons of extra virgin olive oil , plenty of oregano , cloves of crushed garlic and a bit ‘ of salt (half of what you normally would, because then you will also join the brine of the capers).
Cook over low heat until the tomatoes are wilted – it will take about 15 minutes. At this point, slowly add a few tablespoons of liquid brine of the capers and heat still on low heat.
Now is the time to add the meat , which will cook for about half an hour, the first 15 minutes with the lid , and then without it.
When the meat is soft enough to be cut with a fork, and the sauce will be restricted , turn off the heat , add the olives and capers , stir the sauce , cover and let sit for 5 or 6 minutes.
hola acabo de enterarme de tu web y la verdad es que me parece excelente no sabia de mas personas interesadas en estos temas, aqui tienes un nuevo lector que seguira visitandote constantemente.
Thanks! And hope you may continue to enjoy it