Veal cheeks
Recipe second for 4 people based on Veal - cooking method fried.
Preparation:
Preparation: Fry the chopped shallots and garlic in hot oil, add the diced carrot and celery and the soaked, squeezed and chopped mushrooms. Separately, brown the cheeks and, when they are golden, add them to the vegetables. Add the wine, let it evaporate, pour the broth, cover and cook slowly for about 2 hours. Divide the dough into 4 parts, roll them out thinly and wrap the cheeks forming 4 bundles. Brush them with the beaten egg and bake them at 2200 degrees for 15 minutes until they are golden brown. Serve them with the vegetable sauce.
Ingredients:
Ingredients: 4 Veal Cheeks - 25 Cl Full-bodied Red Wine - 4 Tablespoons Extra-virgin Olive Oil - 50 G Dried Porcini Mushrooms - 50 Cl Beef Broth - 3 Shallots - 1 Garlic Clove - 1 Carrot - 1 Celery Stick - 300 G Puff pastry - 1 egg
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