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Guanciale di vitello al Sangiovese

Guanciale di vitello al Sangiovese

This recipe is from Simone's of Bright in Victoria.

Veal cheeks in port and Sangiovese

Serves 4

2 veal or beef cheeks, cut in half
4 cloves garlic, minced
2 carrots, diced
2 onions, diced
3 cloves
2 bay leaves
1 sprig rosemary
4 or 5 black peppercorns
3 juniper berries
1 stick cinnamon
¼ cup port
3 cups Sangiovese
1 tbsp balsamic vinegar
2 L warm beef stock
potato purée*
plain flour
extra virgin olive oil

Season the veal cheeks with salt and dust with flour. Heat a little oil in a frying pan over moderate heat and brown the veal on both sides. Put the vegetables and aromatics into a heavy-based casserole dish, then add the veal and 2 tablespoons olive oil. Stir in the wines and vinegar, then bring to a simmer and cook for 30 minutes. Add the warm stock and cook over a low heat for 3 hours. (You can transfer the casserole to an oven preheated to 160˚C, if you’d prefer. Before you do, make a cartuccia, a piece of greaseproof paper cut the same size as the pot, and rest it over its contents.)

Remove the veal cheeks with a slotted spoon and keep warm. Fish out and discard the bay leaves, rosemary stalk and the cinnamon stick. Blend the remaining sauce with a stick blender, then let it cook a little longer, about 15 minutes. Pass the sauce through a sieve into a large clean pan and heat gently. (For a more rustic sauce, skip the step with the sieve.) Warm the veal cheeks in the sauce for about 5 minutes, then serve with potato purée.

*To make potato purée, cut 8 baked potatoes in half and scoop out the flesh, then press the flesh through a potato ricer or sieve into a large bowl. Warm 80g chopped butter, 125ml extra virgin olive oil and 80ml milk in a small saucepan over medium heat, then beat into the potato with a wooden spoon until smooth.

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