4 rations
2,5 hours
Intermediate
800 g of veal for stewing
350 g of Espinaler Artichoke Hearts
50 g of dried mushrooms
2 large onions
3 tablespoons of tomato sauce
100 ml of Espinaler Rancio Wine
Flour
Olive oil
Salt and pepper
For the picada:
20 g of Espinaler Truffled Almonds
1 garlic clove
1 cookie
Parsley
A ladle of the mushroom soaking water
Soak the mushrooms for half an hour in 1.5 liters of water.
Season the meat with salt and pepper, coat it in flour, brown it in a pot and set it aside.
Chop the onions and sauté them. When they take on color, add the Espinaler Rancio Wine.
After a couple of minutes, add the tomato sauce, stir, and blend separately together with the strained mushroom water (reserve one ladleful for the picada).
Add the sauce and the meat to the pot, cover it, and let it cook over low heat.
Prepare the picada by blending the Espinaler Truffled Almonds, the garlic, the parsley, the cookie, and the reserved mushroom water. When the meat is tender, in about an hour, add the picada along with the mushrooms and the Espinaler Artichoke Hearts.
