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https://www.raiplay.it/programmi/esem... - Gian Piero Fava prepares veal cheek with cacio e pepe. Ingredients: 1 l meat broth, 4 veal cheeks, 80 g spring onion, 150 g celery, 2 dried tomatoes, sage, lemon thyme, extra virgin olive oil, salt, 150 ml water, ground pepper, 150 g pecorino cheese, 400 g porcini mushrooms, 1 clove of garlic, sage, thyme, parsley, pepper powder, seed oil Method: In a pan, fry the chopped celery and spring onion with the chopped dried tomatoes. In a pan, brown the veal cheeks on both sides, with a drizzle of oil, sage and lemon thyme. When the cheeks are browned, add them to the celery and spring onion soffritto. 'Drown' with the meat broth, cover with a sheet of baking paper with holes and let cook gently for 2 hours. In another pan, sauté the sliced porcini mushrooms with a drizzle of oil and a clove of garlic. At the end of cooking, add the chopped parsley. Set aside some mushrooms, which we leave raw, cut into cubes and season with oil and salt. For the cacio e pepe, in a saucepan, when cold, add the water and ground pepper and heat until it reaches 50°. When the water reaches the temperature, put it in the blender jug, add the grated pecorino and blend immediately with the immersion blender: the cream is done! On the serving dish, create a bed of cacio e pepe cream, a few sautéed mushrooms and a few raw ones and place the cheeks with the cooking juices on top.