Entree: France – Corsica – Tianu di Vitellu (Baked Corsican veal and vegetable casserole layered with potatoes, tomatoes, and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 5 min

Total 1 hr 40 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1.5 lb (680 g) veal shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) potatoes, peeled and sliced 1/4 inch (6 mm)
- 1 lb (450 g) ripe tomatoes, sliced or coarsely chopped
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced (about 12 g)
- 1/3 cup (80 ml) dry white wine
- 1 cup (240 ml) light veal or chicken stock
- 1 tbsp (15 ml) tomato paste
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme or 2 tsp (2 g) dried thyme
- 1 bay leaf
- 1/2 cup (75 g) grated Corsican or Pecorino-style cheese (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). In a large skillet, heat 1 tbsp (15 ml) olive oil over medium-high heat. Season the veal pieces with salt and pepper and brown in batches until seared on all sides, about 3 minutes per side. Transfer browned veal to a plate.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) olive oil to the skillet, and sauté the sliced onion until translucent, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
3. Stir in the tomato paste and white wine, scraping up any browned bits; simmer 1–2 minutes to reduce slightly. Add the stock, rosemary, thyme, and bay leaf; return veal to the pan and simmer gently 5 minutes to meld flavors. Taste and adjust salt and pepper.
4. In a shallow baking dish (about 9 x 9 inch / 23 x 23 cm or similar), arrange half the potato slices in an even layer, season lightly with salt and pepper. Top with half the tomatoes, half the onion mixture, and half the veal pieces. Repeat to make a second layer finishing with tomatoes on top.
5. Pour any remaining pan liquid evenly over the layered tian. Cover tightly with foil and bake for 35 minutes. Remove foil, sprinkle the top with grated cheese if using, and bake uncovered another 15–20 minutes until potatoes are tender and top is golden.
6. Let rest 5 minutes, discard the bay leaf and rosemary stems, garnish with chopped parsley, and serve warm.