Stewed Veal Cheek

Ingredients (for 4 persons):
800 gr fresh veal cheek
4 white onions - 6 sticks of celery - 2 carrots - 6 cloves of garlic
50 gr juniper berries
4 bay leaves
1 lt chicken broth
100 ml Extra Virgin Olive Oil DOP Fonterutoli
Salt and pepper
Rosemary and sage equally mixed

Dress the cheek with salt, pepper and some of the herb mix, then let it rest for about 30 minutes. In the meantime, cut the onion, carrots, celery and garlic. Warm the oil in a pan and brown the cheek on both sides. Then remove the cheek and add the mixed vegetables, juniper, bay leaves and mixed herbs. Add salt and pepper to taste. After 10 minutes place the cheek again in the pan, add the broth a little at a time. In total, the cheek should cook for at least 2 hours on a low flame. When it’s finished cooking, let the cheek rest in the pan for about 30 minutes. Slice the cheek and serve on a tray with a bit of the residual sauce to bring out its delicate taste.