Paired with wine
FOR 2 PEOPLE
For the meat
2 veal cheeks
1 glass of red wine DO Costers del Segre
1 carrot
1 onion
1 stick of celery
1 leek
1 stick of thyme and 1 of rosemary
50 ml of extra virgin olive oil
5 g of salt
5 g of pepper
For the pistachio sauce
10 ml of extra virgin olive oil
20 ml of water
50 g of pistachios
5 g of sugar
2 g of salt
For the apple
1 apple
200 ml of white wine DO Costers del Segre
5 g of cardamom
Orange peel
Lemon peel
Restaurant
L'Espurna
Jesús Gimena
Chef
Winery
Lagravera
Miquel Garcia
Head of viticulture
Come to try the recipe at the restaurant
L'Espurna
Visit the winer
Lagravera
For the meat, season the cheeks with salt and pepper and sear them in a pan with 50 ml of extra virgin olive oil over high heat
Once browned, remove them from the pan, add the vegetables and stir-fry them until they are well toasted
Add 100 ml of red wine DO Costers del Segre and the sprigs of rosemary and thyme.
When the alcohol has evaporated after boiling, put the cheeks back in the pan and cover everything with water.
Turn up the heat to high, bring to the boil and then simmer until the meat is very tender, approximately 4 hours.
Once the meat is tender, remove it, strain the remaining broth and let it reduce until it begins to thicken.
For the pistachio sauce, mash the pistachios with the sugar, salt, extra virgin olive oil and water until you obtain a thick sauce.
Pour the 200 ml of white wine in a saucepan and add the cardamom and the orange and lemon peels.
Add the apple and, once it boils, let it infuse.
To serve, place the pistachio sauce at the base of the plate and the cheeks on top.
Drizzle with the reduction and decorate with the infused apple segments.
TYPE OF WINE: Red
APPELLATION OF ORIGIN: Costers del Segre
VARIETIES: Cabernet Sauvignon (25%) and Grenache (75%)
WINEMAKING: The Grenache ferments in stainless steel and the Cabernet in cement tanks without lining
AGEING: 7 months in French oak barrels
