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https://www.raiplay.it/programmi/esem... - Gian Piero prepares a second course using our farmer's Romanesco broccoli. To start, Gian Piero browns the cheeks in a pan with oil and salt, then transfers them to a saucepan with sautéed spring onion, celery, and dried tomatoes. He covers the cheeks with meat broth and leaves to cook for two hours with the lid on. After the time has passed, he filters the bottom with a food mill and season with salt and pepper. While the cheeks are cooking, Gian Piero blanches the broccoli florets, then drains them and lets them cool in a bowl with water and ice. He transfers half of them to a pan with oil, julienned shallots, thyme, and then covers with vegetable broth. When they are wilted, he blends them with the mixer to obtain a smooth cream. He sautés the other half of the broccoli with oil, garlic, and chili pepper. Meanwhile, in a saucepan, blanch the previously chopped kumquats in water flavoured with star anise and bay leaves. When everything is ready, serve the cheeks on a bed of broccoli cream and accompany with crispy broccoli, mandarin slices, pomegranate seeds and the stock. Ingredients for the veal cheek: 4 veal cheeks 2 dried tomatoes 10 kumquats 80 g spring onion 150 g celery 1 l meat broth star anise bay leaves sage thyme extra virgin olive oil salt For the broccoli: 1 head of Romanesco broccoli 2 shallots 4 anchovies 500 ml vegetable broth 1 clove of garlic chilli pepper To finish: Pomegranate seeds