Veal Fricassee with glazed vegetables

500gr veal;

10gr olive oil;

10gr butter;

25gr white onion;

30gr celery bay leaf to taste;

1 + 3/4 Ecodoses of vegetable stock;

10gr type 00 flour;

1 dl cream;

120gr courgettes;

120gr carrots;

120gr pearl onions;

10gr sugar;

0.5 dl white wine

Cut the veal into 2cm chunks: sprinkle them with salt and pepper and roll them in flour. Cut the celery and onion in small pieces and sauté them in the pressure cooker with the bay leaf. Add the meat and brown it well. Moisten with the white wine, let it evaporate then add the hot stock. Close the cooker and cook for 20 minutes after the first hiss. When the cooking time is up, open the cooker, remove the meat and the bay leaf and blend the sauce. Add the cream and bring to the boil again. Taste, thicken to taste with a bit of flour diluted in the stock and add the meat again. In the meantime turn the carrots and courgettes and remove the first layer of the pearl onions. Blanche the carrots and onions in boiling salted water. Caramelise the sugar in a pot with little water, add the vegetables, salt and moisten with a little hot stock. Serve the veal fricassee with the glazed vegetables.

Recipe of Emanuele Gnemmi