Veal with olives from Corsica: The Recipes (page 48) by Nicolas Stromboni

  • celery
  • onions
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  • EYB Comments

    Requires cooking for at least 2 hours. Can substitute thyme for arba barona.

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Notes about this recipe

  • Eat Your Books

    Requires cooking for at least 2 hours. Can substitute thyme for arba barona.

  • Frogcake on September 22, 2018

    An excellent stew and very authentic based on our experience in Corsica this past summer. I used the oven method and it took two and a half hours at 250 degrees Fahrenheit. The amount of rose required to flambé is unclear in the recipe- I used a litre of rose and reduced it to about half cup -this was my best guess and it seemed to work taste-wise. I also used charcuterie that I brought back - as authentic as it gets! I recommend you eat the stew the day after you prepare it to allow the flavours to develop. It’s so good with homemade bread.

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