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Braised Veal Cheek with Potato Purée, Spinach and Pecorino Cream
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Braised Veal Cheek with Potato Purée, Spinach and Pecorino Cream

3 godz. 30 minPorcje: 4Nutri-Score C€€€
od @gianmaria_sapia1 importugotowano 0 razy
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Składniki

4 osoby
  • veal cheek (trimmed, cut into even pieces)Mięso800 g
  • olive oilSpiżarnia30 ml
  • onion (finely chopped)Warzywa i owoce1 kawałek
  • carrot (finely chopped)Warzywa i owoce1 kawałek
  • celery stalk (finely chopped)Warzywa i owoce1 kawałek
  • garlic (crushed)Warzywa i owoce2 kawałki
  • dry white wineNapoje200 ml
  • beef stock (hot)Spiżarnia700 ml
  • thyme (sprigs)Przyprawy3 kawałki
  • bay leafPrzyprawy2 kawałki
  • saltPrzyprawy8 g
  • black pepper (freshly ground)Przyprawy3 g
  • potato (peeled, cut into chunks)Warzywa i owoce800 g
  • butter (cold, cubed)Nabiał80 g
  • whole milk (warm)Nabiał150 ml
  • spinach (washed, stems removed)Warzywa i owoce400 g
  • pecorino romano (finely grated)Nabiał120 g
  • creamNabiał200 ml

na porcję

Wartości odżywcze

789kcal

Węglowodany
48 g
Białko
51 g
Tłuszcz
44 g
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Przybory

  • Garnek żeliwny
  • Rondel
  • Tłuczek do ziemniaków
  • Sito
  • Patelnia
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  6. Wilt the spinach

    • Sauté the spinach in a pan until just wilted.
    • Season lightly with salt and pepper and drain any excess water.
    Krok 6

  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.
    Krok 7

  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.
    Krok 8
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