Directions
The best Italian recipes: braised calf’s cheek with Fossa cheese flavored polenta.
If you like strong flavors, this is the recipe for you. A delicious braised calf’s cheek with Fossa cheese flavored polenta.
It’s not so easy to do, but give it a try and you’ll prepare a great dish from a Michelin Starred restaurant: San Domenico in Imola. The chef is Valentino Marcattilii, a man who dedicated all his life to a endless gourmand research.
So if you want to cook like 2 star pro chef, start you engine, sorry oven!
Ingredients for making braised calf’s cheek with Fossa cheese flavored polenta
4 servings
- 4 veal cheeks well fat trimmed and without lips
- 1 celery sprig
- 1/2 onion
- 1 small carrot
- some juniper berries
- 1 sprig of rosemary and one of sage
- extra virgin olive oil
- some bay leaves
- lemongrass or zest of 1 lemon
- 2 glasses of white wine
- 2 liter broth
- salt, white pepper
- a pinch of flour
- 4 portion of creamy polenta
How to make the perfect braised calf’s cheek with Fossa cheese flavored polenta
Season cheeks with salt and pepper, sprinkle some flour over them then brown in a deep pan with 4 spoons of extra virgin olive oil, both sides.
Now chop all the vegetables and herbs and put in the pan and keep cooking for 5 minutes.
Pour in wine and let it evaporate.
Add broth to almost cover the cheeks, bring to the boil and cover.
Put the pan in the oven, 180 C° and cook for 2 hours.
Turn them after 1 hour of cooking.
Remove the cheeks from the oven and keep them warm, meanwhile filter and reduce the sauce until is a bit thicker.
Sip the sauce and, if necessary, season with salt and pepper. Keep it warm.
Serve your delicious braised cheeks with a creamy polenta seasoned with Formaggio di Fossa di Sogliano (pit cheese) or aged cheese.
What wine matches well with the braised calf’s cheek with Fossa cheese flavored polenta?
We choose a full-bodied red wine with nice powerful tannins. Sangiovese Corallo Nero from Gallegati winery is a wine with an elegant profile, characterized by fine spices and a beautiful structure that supports the bump with the fat of this dish.
Recipe courtesy of Valentino Marcattilii, restaurant San Domenico, Imola.
