D'abrigini
| Yield: | 4 servings |
| Categories: |
| 3/4 | c | Olive oil |
| 1/2 | lb | Veal; cut into 1-inch |
| ; squares | ||
| 1/2 | lb | Pork; cut into 1-inch |
| ; squares | ||
| 1/2 | lb | Lamb; cut into 1-inch |
| ; squares | ||
| 4 | Rosemary leaves | |
| 1/2 | tb | Oregano |
| 1/4 | tb | Dry basil |
| 1/4 | ts | Dry fennel |
| 1/4 | ts | Powdered cumin |
| 1/4 | ts | Red pepper flakes |
| 1 | cn | Diced tomatoes |
| 1/2 | c | Red wine |
| 1/2 | c | Brandy |
| 1/2 | c | Orange juice |
| 1/2 | Lemon; (juice and peel) | |
| Salt and pepper | ||
| 1 | lb | Fennel |
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