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For 4 persons INGREDIENTS • 1-2 lbs Veal breast cleaned and deboned • 1 lb Veal tenderloin • 2 tsp Olive oil • 2 Garlic cloves • 1/2 cup of Celery • 1/2 Onion • 2-4 Tomatoes sliced • 32 oz Meat stock • 1-2 fresh thyme sprigs • 2 bay leafs Salt & pepper to taste PREPARATION Season the veal breast & tenderloin with salt & pepper and saute lightly in a hot skillet, add the vegetables and lastly the meat stock and the rest of the ingredients. Let simmer for about 45 minutes or until tender. Remove the meat. Basil gnocchi INGREDIENTS • Potato gnocchi we use homemade but you can use store bought • 4 tsp basil pesto • Salt & pepper to taste PREPARATION Boil the potato gnocchi in salted water for a few minutes or until they start floating. Take out from the water and toss with basil. Season with salt & pepper. Bell pepper Peperonata INGREDIENTS • 3-4 Roasted & peeled bell peppers • 1/2 Onion finely sliced • 2 Garlic cloves finely chopped • 2 tsp Olive oil • 4 Tomatoes peeled and chopped • Fresh Thyme and basil • A splash of Balsamic vinegar • Salt & pepper to taste PREPARATION Fry garlic and onion for a few minutes in olive oil. Add the bell peppers and tomato. Cook for about 10-15 minutes on a slow heat, stirring occasionally. If necessary add some water. finally add the herbs and vinegar. Season with salt & pepper. Marsala sauce INGREDIENTS • The liquid from braising the veal • 1/4 bottle of Marsala wine • A knob of Butter • Salt & pepper to taste PREPARATION Reduce the liquid until half. Strain and add the Marsala wine, reduce again until half. Finally add some butter. Season with salt & pepper. Chefs Bernhard Guth & Ulf Henriksson