Guancialino di Vitello alla Pizzaiola

Veal Cheeks Pizzaiola

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      4 hr 30

Appears in

4 Grosvenor Square

4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

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!

Ingredients

  • 650 g veal cheeks
  • Salt and pepper, to taste
  • 500 ml Imperiale D’Abruzzo Passata di

Method

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