Veal Stew

Method

1. Trim the veal, removing some outer fat but keeping most of it.
2. Heat a pan with a drizzle of extra virgin olive oil, rosemary, a garlic clove, and some guanciale.
3. Add the veal pieces and red bell pepper, and brown quickly over high heat.
4. Add leek and Tropea onion (spring onion).
5. Deglaze with white wine, then stir in mustard, Moroccan spices, and more onion and peppers.
6. Return the browned meat to the pan.
7. Add parsley, black pepper, and baby spinach. Season with salt.
8. Finish with a knob of butter.
9. Serve the stew on a bed of spinach that has been quickly sautéed in butter. Arrange the meat and peppers nicely, garnish with a bay leaf and extra spices if desired.