• Finely chop onions and anise

1. Saute the onions with the olive oil for 2-3 minutes.

2.  Add the meat to the pan - sliced in small portions - and let it brown from all sides. Pour in a glass of water, cover and boil on low heat.

3. Wash the vine shoots (and the vine leaves if you choose), the anise and pepper and add to the meat. If necessary add a little water.

4.  Cover and allow to boil for about 45 minutes.