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Veal “à la Provencale”
A traditional south of france recipe. This veal stew smells of Provence and sun. A delicious dish that will please everyone. Serve it with fresh linguine, a treat! Provencale. (Side dish sold separately)
The picture is not exhaustive, the products can vary according to the seasons, the availability of the products and the quality of the received goods.
Portion Size2 pers.
For this dish you have 3 methods: Method 1 “Bain marie” : Put the bag in a saucepan with water, make it boil, stop the fire when boiling, keep it in the hot water for 5 to 10 minutes. Method 2, Saucepan : Open the bag in a sauce pan, bring it to boil. Method 3, Microwave : Open the bag in a bowl, make it hot in microwave. This dish is vacuum-packed and has been pasteurized to extend its expiration date, no preservatives were added, it is a natural technique.
Butter, Garlic, Green Olive, Onion, Thyme, Veal, Veal Stock
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