Argiro's Recipes

Posted in Argiro's Recipes, on 6 August 2015, by , 1 Comments

• 1200 gr. veal cheeks
• 4 tbsp olive oil
• 1 chopped onion
• 1 chopped carrot
• 1 kg. celery, finely chopped
• 1 tbsp tomato paste
• 1 cup of Red wine
• 2 cups of beef broth
• 1 bay leaf
• 3-4 allspice berries
• salt
• pepper

For the manestra
• 500 gr. manestra
• 1/4 cup of olive oil
• garlic
• fresh herbs
• 1/2 cup of dry white wine
• grated pecorino of Amfilochia

Remove most of the fat from the cheeks. Cut into bite-size. Heat the olive oil and brown the cheeks around and add the onion, carrot, celery and mix well.
Rub the paste on the base of the pot. Add the wine and let it evaporate completely. Add the broth and herbs, bring to boil and then reduce heat. Close well with foil and lid and let it cook for 2 hours and 30 minutes. In two hours open the lid, add salt and pepper and check the meat (cheeks need slow cooking to soften connective tissues). In the end the sauce should be thick and knit.
Heat the oil in a saucepan and add the garlic, saute for 1 minute and remove it. Add half noodle and stir well till it gets browned and have an earthy color for about 8 minutes. Add the remaining noodles and mix to lubricate. Add the herbs and the wine. Add the broth and cover with water. Simmer while stirring for 10 minutes. Add salt and pepper. Remove from the heat. Add a few tablespoons of the sauce of food and grated pecorino. Stir and serve immediately with honeyed veal cheeks and their sauce.

    1 Comment

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