Plat
Braised Veal Cheek with Potato Purée, Spinach and Pecorino Cream
3 h 30Pour 4Nutri-Score C€€€
C
3 h 30
3 h 30Braised Veal Cheek with Potato Purée, Spinach and Pecorino Cream
recette de
@gianmaria_sapia
@gianmaria_sapia
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
veal cheek (trimmed, cut into even pieces)Viandes800 g
olive oilÉpicerie30 ml
onion (finely chopped)Fruits et légumes1 morceau
carrot (finely chopped)Fruits et légumes1 morceau
celery stalk (finely chopped)Fruits et légumes1 morceau
garlic (crushed)Fruits et légumes2 morceaux
dry white wineBoissons200 ml
beef stock (hot)Épicerie700 ml
thyme (sprigs)Épices3 morceaux
bay leafÉpices2 morceaux
saltÉpices8 g
black pepper (freshly ground)Épices3 g
potato (peeled, cut into chunks)Fruits et légumes800 g
butter (cold, cubed)Produits laitiers80 g
whole milk (warm)Produits laitiers150 ml
spinach (washed, stems removed)Fruits et légumes400 g- pecorino romano (finely grated)Produits laitiers120 g
creamProduits laitiers200 ml
par portion
Nutrition
789kcal
- Glucides
- 48 g
- Protéines
- 51 g
- Lipides
- 44 g
ce que vous utiliserez
Ustensiles
Cocotte
Casserole
Presse-purée- Tamis
Poêle
Pince de cuisine
pas à pas
Préparation
- Étape 1
Sear the veal cheek
- Heat the olive oil in a Dutch oven over high heat.
- Season the veal cheek with salt and pepper and sear on all sides until deeply browned.
- Set the meat aside on a plate.
- Étape 2
Build the braising base
- Lower the heat and soften the onion, carrot, celery and garlic in the same pot.
- Pour in the white wine and scrape up the browned bits.
- Return the veal cheek, add the hot stock, thyme and bay leaf.
- Étape 3
Braise slowly
- Cover and simmer gently until the meat is fork-tender.
- Turn the cheeks once or twice during cooking.
- Lift out the meat and reduce the cooking juices to a glossy sauce.
- Étape 4
Cook the potatoes
- Boil the potatoes in salted water until a knife slides in easily.
- Drain well and let the steam escape for a minute.
- Étape 5
Make the potato purée
- Mash the potatoes while still hot.
- Beat in the cold butter and warm milk until silky.
- Season with salt and pass through a sieve for a finer texture.
- Étape 6
Wilt the spinach
- Sauté the spinach in a pan until just wilted.
- Season lightly with salt and pepper and drain any excess water.
- Étape 7
Prepare the pecorino cream
- Warm the cream in a saucepan over low heat.
- Off the heat, whisk in the grated pecorino until smooth and creamy.
- Keep warm without boiling.
- Étape 8
Plate the dish
- Spoon the potato purée onto warm plates.
- Add the spinach and the braised veal cheek.
- Spoon over the reduced juices and finish with the pecorino cream.