Ingredients
- 1¼ to 1½ pounds large white onions (see Notes below)
- 1½ ounces jambon de Bayonne, prosciutto, or Serrano ham, slivered (about ⅓ cup)
- 1 tablespoon rendered ham, duck, or goose fat
- 1¾ to 2 pounds boneless rump of veal, trimmed and cut into 1-inch cubes
- 4 anchovy fillets, rinsed and crushed to a puree
- Freshly ground pepper
- Salt (optional)
- 1 tablespoon minced fresh chives
Description
Chow
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