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Pot roast of veal cheek
w/ barolo wine sauce
Luisa Valazza, with 3 Michelin-stars, is one of
the 3 most important Italian female chefs in
Italy. Hard work, dedication, a strong will and
constant study are the basic ingredients for
her success as Head Chef at her restaurant, “Al Sorriso” in Soriso (Novara) that she runs
with her husband, Angelo.
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INGREDIENTS
Ingredients for 8 people:
• 2 Veal Cheek
• 1 litre of Barolo wine
• 1/2 litre of roast-pan drippings (
• 2 carrots
• 1 celery
• 1 leek
• 1 onion
• 2 garlic slices
• 1 bay leaf
• thyme
• rosemary.
• Extra virgin olive oil
• 1 litre of tomato sauce
• Salt & pepper. |
 Brown the salted and floured veal cheek
in extra virgin olive oil.
In another pot, brown the diced vegetables
in extra virgin olive oil.
Add the cheek, douse with the wine and
drippings, add the herbs and enough
water to cover the meat.
Cook for 2.30 to 3 hours at low temperature
with lid. Remove the cheek and
strain the sauce by pressing through a
sieve.
Slice veal, arrange on serving platter and
pour strained sauce over veal slices.
The recipe contemplates two slices of
veal per person.
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