- 4 veal olives
- 3 carrots
- 3 small potatoes
- 2 garlic cloves
- 1 onion
- 1/2 cup water
- 1/2 white wine
- Fresh thyme, bay leaves
1. Heat butter or oil in pressure cooker. Add garlic and onion and let cook for a while until fragrant
2. Add meat and cook 5 minutes until brown on each side.
3. Chop the carrots in slices and potatoes in small cubes, add to the pan and let cook for a little longer.
4. Add water and wine, salt and pepper, thyme and bay leaves and close the lid.
5. Bring the pressure cooker to high pressure then lower the heat source and cook for 20 minutes.
Serve with rice or tagliatelles.
