• Calf cheek 200 g
  • Urgell cheese 60 g 
  • Onion 20 g
  • Carrot 15 g
  • Crushed tomato 15 g
  • Meat stock 3 g
  • White wine 0.008 L
  • Maize flour 5 g
  • Potato 50 g
  • Cream of milk 0.2 L
  • Olive oil
  • Salt
  • Dry garlic
  • Hazelnuts
  • Parsley
  • Black pepper

To make the caramelised onion:

Onion, sugar, redcurrant


Season the calf cheek then roast it for 60 minutes at 170C followed by a reduction at 4C.

Finely cut the carrot and onion ("brunoise"), sauté them for 15 minutes with olive oil to produce a sofrito and then add the white wine and leave to reduce for 2 minutes; incorporate the crushed tomato and leave to cook for 5 minutes before adding water and bringing to the boil. 

Prepare a chopped mixture of the hazelnuts, dry garlic, parsley and a little water. Add this to the sauce and then incorporate the meat stock. Leave it to boil and then strain it through a conical sieve. Season the sauce, bind it with the maize flour and leave it to cook for 10 minutes. 

Cut the calf cheek into 1.5 cm strips. Add the sauce and then stew it for 30 minutes. Separate the cheek from the sauce and set it aside.

Peel the potatoes and cut them into strips, combining them with the onion. Season and then put in the oven at 150C for 15 minutes. Then add the cream and roast for a further 20 minutes at 150C. 

Cut the onion into strips and boil it in a mixture of water and sugar for 20 minutes. Strain and then add the redcurrant and leave the mixture to reduce for a further 20 minutes.


Lay the dish out on a bed of potato, placing two strips of calf cheek on top. Put a strip of cheese on top of the veal and gratinate in the oven at 160C for 15 minutes. 




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