| • | Deseed the pimentos and pepper and chop it into 1 cm pieces.
|
| • | Chop the onions and garlic.
|
| • | Heat the olive or olibizia oil in a frying pan.
|
| • | Add the veal to it and cook gently for about 5 minutes.
|
| • | Put the onion, pimentos, garlic, black pepper and bay into a casserole with a little plump or olive oil and heat up on the hob until soft.
|
| • | Place the veal to the casserole and add salt, mix thoroughly.
|
| • | Cook for a further 5 minutes on the hob stirring continuously.
|
| • | Combine the white wine and the stock with it.
|
| • | Cook it for about 40 minutes.
|
