Braised Veal with Blanquilla Pears, a recipe from the Worldwide Gourmet

Ingredients

• - 75 ml (5 tbsp.) extra virgin olive oil for frying
• - 750 g (1 lb. 12 oz.) braising Veal, cut into pieces
• - 1 onion, cut into small pieces
• - 2 carrots, peeled and sliced into rounds
• - 1 tsp. salt and pepper
• - 1 small ham bone
• - 1/2 sweet pepper, cut into strips
• - 1 small dried chili pepper
• - 1 bay leaf
• - 20 gray peppercorns
• - 1/2 glass of Spanish cognac
• - 3 crushed ripe tomatoes
• - 250 ml (1 cup) mineral water
• - 500 g (18 oz.) Blanquilla Pears, washed but not peeled, chopped
• - 2 cloves of garlic
• - 10 roasted almonds
• - 1 slice of fresh or canned truffle
• - Leaves from 2 stalks of parsley