Paired with wine
FOR 5 PEOPLE
For the veal cheeks
For 5 people
For the veal cheeks
5 veal cheeks
500 ml black vermouth
500 ml red wine DO Costers del Segre
500 ml meat and vegetable stock
150 g flour
200 g white onion
100 g carrot
100 g leek
100 g celery
300 ml extra virgin olive oil
500 g stone-baked chocolate
2 bay leaves, salt and pepper
For the truffled mashed potato
250 g cooked and peeled Kennebec potato
35 g butter
10 g truffle butter or tartufata
15 ml soft oil
To plate
10 pea shoots
5 carquinyolis (typical Catalan sweet similar to an almond biscuit)
For the truffled mashed potato
250 g cooked and peeled Kennebec potato
35 g butter
10 g truffle butter or tartufata
15 ml soft oil
To plate
10 pea shoots
5 carquinyolis (typical Catalan sweet similar to an almond biscuit)
Restaurant
Saroa
Salvador Trabalón
Chef
Winery
Purgatori
David Barriche
Winemaker
Come to try the recipe at the restaurant
Saroa
Visit the winer
Purgatori
For the veal cheeks, clean and cut all the vegetables to make a mirepoix and reserve them in a bowl. Add the cleaned veal cheeks over the vegetables and cover with the vermouth, the red wine DO Costers del Segre and the bay leaves. Let it rest for 24 hours.
Once this time has passed, remove the cheeks from the liquid and reserve the vegetables and the alcoholic marinade. On the one hand, season the cheeks with salt and pepper and flour, fry them in hot oil and set them aside. On the other hand, fry the vegetables from the marinade over low heat for about 45 minutes.
Cook the cheeks over high heat with the alcohol mixture from the marinade, the beef stock and the vegetables. When it starts to boil, lower the heat, cover and simmer for 2 to 3 hours, stirring constantly.
Once the cheeks are cooked, remove them carefully and strain the liquids from the sauce. Add the stone-baked chocolate to the cooking juices. Let it reduce until a sauce texture is obtained, add the cheeks and set aside.
For the truffled mashed potatoes, bake the potatoes in the oven or on the grill and peel them while hot. With a fork or hand mixer, mash the potatoes and add the two butters, the oil, salt and pepper to taste.
To serve, in a deep dish, place a quenelle of truffled mashed potato with the cheeks on top and cover with all the reduced and concentrated sauce. Finish the dish with a chopped carquinyoli and pea shoots.
TYPE OF WINE: Organic red wine
APPELLATION OF ORIGIN: Costers del Segre
VARIETIES: Grenache and Carignan
WINEMAKING: Maceration lasts between 8 and 12 days, and alcoholic fermentation takes place in stainless steel tanks. Afterwards, the wine undergoes 100% malolactic fermentation in oak barrels. The alcoholic fermentation process lasts between 8 and 15 days, and is kept at a temperature of 22-24ºC.
AGEING: The wine matures 100% in oak barrels for 9 to 12 months, with 30% of the barrels in new French oak from Nevers.
