Fennel Ragout with Dried Tomatoes

Sauté shallot and fennel with olive oil, extinguish with milk. Add the tomatoes, season with pepper, season with salt and cook for about ten minutes in a closed saucepan with the fire reduced. Then reduce with the lid open: the quantity should become creamy. Finally season with chopped juice of one lemon, pepper, parsley and salt.

Serve with: veal fillet with artichoke base and fennel ragout.

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