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4
Medium
4 hr 30
Published 2016
Tender veal cheeks braised in a tomato pizzaiola sauce using only the best passata from Imperiale d’Abruzzo; it’s rich, naturally sweet and one of my favourite signature dishes. The Ambassador loves it too, making it great for any occasion.
This dish screams Italy!
Trim the cheeks with a small knife and remove all the excess fat and connective tissue. Marinate them with salt and pepper for 30 minutes.
In a separate bowl mix the passata tomato sauce with 2 tablespoons of extra virgin olive oil, oregano, basil, salt and pepper. Do not blend it.
Dust the cheeks with flour and in a large pan heat the remaining olive oil and start cooking the m
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