Milk-Fed Veal Breast Stew with Fennel

Ingredients

• milk-fed veal breast
• garlic
• parsley
• celery
• carrot
• cured pork belly (carnesecca)
• olive oil
• salt
• pepper
• flour
• tomato sauce or paste (conserva)
• broth or water
• butter
• fennel

Instructions

1. Cut the veal breast into pieces, bones in.
2. Make a battuto of garlic, parsley, celery, carrot and cured pork belly; add oil, salt and pepper and cook with the meat, turning often.
3. When browned, dust with flour and add a little tomato sauce or paste; bring to doneness with broth or water.
4. Finish with a little butter and fennel wedges that have been parboiled and sauteed in butter. Keep the pan covered.