* Olive oil
* 4 Veal escalopes, weighing about 200 g each and seasoned with Salt and Pepper
* 2 Onions, chopped
* Garlic to taste, crushed
* 2 Tomatoes, finely Diced
* 100 g Hazelnuts, coarsely Ground
* 100 ml Dry white wine
* 50 ml Single cream

===Method===
* Heat a little Oil in a Frying pan and sauté the Veal until it is cooked. Remove and set aside.
* Add the Onions and Garlic to the Oil until the onions are golden.
* Add the Tomatoes, Hazelnuts and White wine and leave to cook for 15 minutes.
* Return the Veal to the pan, add the Cream, heat through and serve.

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