Boil two legs of calf with celery, carrot, onion and cloves.  Bone and cut legs into small pieces. Put them still warm in a pot with boiled bean, cut olives, celery and carrot. Blend and flavour with salt, oil, a plentiful spoon of green sauce and, to please, a splash of vinegar. Serve lukewarm.

Ingredients for 4 people

2 legs of calf (split in half); 1 hectogram of borlotti bean already boiled; 10 olives; 1 heart of celery; 3 or 4 cloves; 2 carrots; 1 green spoon of tomato sauce; 2 spoons of extra virgin oil of olive

Wine
[coupling by Roma gourmet]

Dolcetto d’Alba 2003, Francesco Rinaldi e figli
Alba, CN, Piemonte

Juicy, fresh, clearly fruity, with bitter behind taste