The recipes

Soft braised veal cheek, potato puree, caramelised onion


The recipe

Recipe Courtesy by Chef Diego Solazzo, Antiche Volte Restaurant.

Ingredients for the veal check
Fassona veal cheek: 5 Kg
White onions: 5
Carrots: 5
Stems of celery: 3
Tomatoes: 3
Garlic clove: 1
Sprig of thyme: 1
Sprig of rosemary: 1
Spring of sage: 1
Butter: 300 g
Ingredients for the potato puree
Boiled potatoes: 500 g
Butter: 250 g
Hot milk: 150 g
Ingredients for the caramelised onions
Red onions: 1 Kg
Sugar: 200 g
Rice vinegar: 50 g

Cooking instructions for the veal cheek
Dice the celery, carrot and onion into 1cm cubes. Stew over low heat and add the garlic, sliced tomatoes, thyme, rosemary and sage.
Clean the cheeks by removing the layer of nerves on the upper part, then season with salt and roast on all sides before glazing with butter and aromatic herbs. Set the cheeks aside for 5 minutes. After roasting all the cheeks, place them in a high sided baking tray with all the previously stewed vegetables, cover with hot water and bring to the boil. Cover the tray and place in an oven at 150°C for 3 hours.

Cooking instructions for the puree
Boil the potatoes, peel and squash them. Place them in a casserole dish and allow them to dry, then gradually add the butter and milk. Season with salt and pepper.

Cooking instructions for the caramelised onions
Heat all the ingredients over a low heat until the sugar caramelises.

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