Name: Guancialino di Vitello alla Pizzaiola (Veal Cheeks Pizzaiola)
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 30 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small bunch of mixed herbs (bay leaves, thyme, rosemary, basil); 2 garlic bulbs; 50 ml white wine; 1 shallot, chopped; 1 tbsp Imperiale d’Abruzzo extra virgin olive oil; 4 tbsp Imperiale d’Abruzzo extra virgin olive oil; 10 g dry oregano; 500 ml Imperiale D’Abruzzo Passata di Datterini; 300 ml chicken stock; 500 g green chicory (or green dandelion); 1 celery stalk; 20 g unsalted butter; 2 carrots; 2 large yellow potatoes; 20 g flour, for dusting; Salt and pepper, to taste; 650 g veal cheeks; 2 tbsp Imperiale d’Abruzzo extra virgin olive oil; Small bunch basil; 1 large white onion; 10 g raisins

Preparation info

Serves
4

Difficulty
Medium
Ready in
4 hr 30

Appears in

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

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Guancialino di Vitello alla Pizzaiola

Veal Cheeks Pizzaiola

Ingredients

Method

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