This hearty veal stew, brimming with briny olives and aromatic fresh sage, offers a delightful summer alternative to grilling. As a seasoned home cook with years of perfecting Italian-inspired dishes, I love how straightforward it is—and it can even be prepped ahead for effortless entertaining.
Start by removing the rind and cartilage from the bacon, then cut it into small dice. Peel the onions and halve them if large. Peel and mince the garlic cloves.
In a heavy-bottomed casserole, place the bacon without added fat. Gently melt it over low heat, stirring occasionally. Add the onions and minced garlic, mixing well.
Once the onions turn translucent, add the veal pieces and brown them lightly in the rendered bacon fat, turning frequently. Season with salt and pepper, then stir in the roughly chopped sage leaves.
In a bowl, combine the white wine, broth, fennel seeds, and tomato puree. Pour this mixture into the pot—the liquid should just cover the meat. Bring to a gentle boil, cover, and simmer on low heat for about 1 hour.
Meanwhile, trim the mushrooms and sauté them briefly in a little olive oil until they release their moisture; drain well. Pit the olives. After 1 hour 15 minutes, add the olives and mushrooms to the stew. Stir gently and simmer for another 15 minutes.
Taste and adjust seasoning as needed. Serve hot, paired with crusty bread or polenta for an authentic touch.
