Stuffed Olives and Risotto
Italian chef Vanessa Gianfrancesco shows us how to make a crowd pleasing aperitivo–veal-stuffed olives. Flavoured with white wine, sage, rosemary, and thyme, the veal takes on some earthy flavours before being combined with prosciutto, cheese, lemon zest and chilies. This mixture is stuffed into the olives, then they are breaded and deep-fried. Next, we see how to make risotto with peas. It's an easy dish with simple ingredients but takes time and patience to do it right. And finally, Vanessa makes a veal ragout—a classic Italian dish that takes a tough cut of meat and makes it melt-in-your-mouth tender.
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