INGREDIENTS
- – 2 kg of jaw nut.
- – 2 onions.
- – 2 leeks.
- – 2 apios.
- – 2 carrots.
- – 1 sprig of parsley.
- – 2 bottles of crimson wine.
- – Garlic 3 cloves.
- – Salt and pepper.
- Creamy Mashed Potatoes:
- – Mashed potatoes 1 kg.
- – Leche.
- – Butter.
- – Mozzarella.
- – Inexperienced onion.
- – Salt and pepper.
RED WINE CHEEKS WITH CREAMY MASH
PROCEDURE:
1. Clear the jaws, take away extra fats. Season with salt and pepper and seal on a griddle.
2. In a saucepan, prepare dinner together with the lower greens and crimson wine (roughly 3 hours at a mild boil), take away the cheeks and put aside.
3. Alternatively, filter the cooking liquid, let it cool and put it within the fridge for a number of hours, till a stable layer of fats kinds and we will take away it. Reheat the items of meat, in that degreased cooking base.
4. For the puree, prepare dinner the potatoes with the pores and skin.
5. Peel and mash, season, add the butter, milk and mozarella.
6. Lastly add the inexperienced onion.
7. Serve the cheeks with the puree.
