Slow-cooked veal cheek with barolo wine

by chef Davide Galantini

Ingredients for 4 serves

 

  • 4 - Veal cheek 150 g. each
  • 1,5 lt. - Vegetable broth
  • 800 ml. - Barolo wine (or another red wine with ABV between 12 and 14)
  • 5 - Cloves
  • 2 – Garlic cloves
  • 50 gr. - Baby carrots
  • 1 – Bay leaf
  • 1 – Finely chopped rosemary sprig
  • 50 gr. - Olitalia Frantoio Monocultivar Extra Virgin Olive Oil
  • Q.s. - Coarse salt
  • Q.s. - Black pepper grains
  • Q.s. - Salt
Slow-cooked veal cheek with barolo wine 1
Slow-cooked veal cheek with barolo wine 2

Extra virgin olive oil

Monocultivar Taggiasca

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Method

 

  • 1

    Take the cheeks, remove the excess fat, put them in a pan with a drop of Monocultivar Taggiasca Extra Virgin Olive Oil. Sear the meat on all sides so that the juices remain inside.

  • 2

    Wash the carrots, clean them and cut them into wedges. Keep some aside for the garnish. Brown them on a low heat for about 1 minute. Then, add all the other herbs, the Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil, and mix.

  • 3

    Add the veal cheeks and let them brown. Pour the wine until it covers the meat and let it reduce. Then, pour the vegetable broth until it covers the meat. Cover and cook slowly, on gentle heat, for about 3 hours. Check and turn the meat every 30 minutes. Add some broth if necessary.

  • 4

    Using a fork, check if the veal cheek has become very soft, and put the pan juices into a blender. Add a drop of broth, then blend until creamy.

     

  • 5

    Put the meat and sauce back into a saucepan, add a little broth and serve.

     

 

Food plating

Place the carrots on the edge of the plate, then add the meat with its sauce. Drizzle both the vegetables and the meat with a few drops of Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil.

 

Slow-cooked veal cheek with barolo wine 3
Association

APCI

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