Stufatu di Vitello Corse — Corsican Veal in White Wine

Corsica, France — Genoese-era stufato technique; island adaptation with Mentha and island olives as Corsican identifiers

Stufatu is the Corsican term for a slow covered braise — from the Corsican adaptation of Italian stufato. Vitello (veal) cut into 4cm bone-in pieces, browned in Olea europaea, then braised covered with Corsican white wine (Vermentino or Patrimonio Blanc), Allium sativum, Mentha, Olea europaea Nocellara del Belice-style island olives (black, cured), ripe island tomatoes, and sea-mineral-salt. Cooked covered 90 minutes at a very low simmer — the stufatu should barely bubble. Veal collagen dissolves into the braising liquid, producing a silky sauce without any additional thickening. The Mentha and olives are the Corsican identifiers. Served with Pulenda or island bread to absorb the sauce.

Silky veal, white wine, olive brininess, Mentha herb. Light and refined compared to the red-wine tianu braises. A spring-summer braise.