FRIJE

Instructions

• 1.   Peel, wash, and rinse the vegetables. Finely chop the leek, and cut the onion, celery stalks, carrots, and tomatoes into larger pieces. Wash and chop the parsley. Crush the anchovies in their oil. Clean and squeeze the orange, then cut the peel into thin strips.
• 2.   Heat the olive oil in a large deep pot, coat the veal slices in flour, and brown them on both sides over high heat. Add the onion and cook until it takes on color, then add the leek, celery, and tomato pieces. Pour in the orange juice and muscadet wine, add the sugar, orange zest, and all the unpeeled garlic cloves. Season generously with pepper, but lightly with salt.
• 3.   Cover and simmer over low heat for one hour.
• 4.   At this stage, remove the garlic cloves from the pot. Extract the well-cooked flesh (with a hazelnut flavor!) and mix it with the anchovy paste, parsley, and tomato paste. Add muscadet wine if necessary. Incorporate this mixture well and adjust the seasoning.
• 5.   Let it simmer gently for another 30 minutes.

Notes & Suggestions

• Average nutritional values per serving
  Energy 4,238.78 kJ / 1,015.95 kCal
  Fat 21.28 g, of which saturated 2.87 g
  Carbohydrates 40.95 g, of which sugars 10.76 g
  Fiber 7.10 g
  Protein 139.79 g
  Sodium 201.14 mg

Nutritional information *