Corsican Red Wine Recipes

Corsica Food and Wine – French and Italian Influences

WEBFeb 18, 2017 · In the 1960-70’s, repatriated Algerian settlers, called pied noir immigrated to Corsica and introduced classic southern French …

1. Preheat oven to 425 F
2. In a large Le Creuset dutch oven add 2 tablespoons of olive oil and sear veal pieces on high heat in 3 batches, about 5 minutes per batch or until browned on all sides. Add more olive oil if needed. Set aside.
3. Reduce the heat to medium high and add 1 tablespoon olive oil and the bacon, onion and garlic. Cook for about 8-10 minutes or until onion is softened. Add the fennel seeds and paprika, cook for about one minute to release their flavors. Add the pastis and white wine to dislodge any brown bits from the bottom of the pot.
4. Add the veal back to the pot along with the tomatoes, fennel, bay leaves, 1 teaspoon of salt and a few generous grinds of pepper. Top the stew mixture with about 1-3/4 cups of water or just to cover the meat. Cover the pot, reduce heat to low and simmer for 1 hour and 40 minutes.

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