ItalianRoman
Fassona Veal Cheek with Pomegranate, Persimmons, and Chestnuts
by Gambero Rosso · 452K subscribers on YouTube
A tender veal cheek from Fassona cattle, slow-cooked at low temperature for 12 hours, served with caramelized persimmons, pomegranate gel and seeds, chestnut cream and toasted chestnuts, a crispy potato peel wafer, and rhubarb shoots.
- Cook
- 12h
- Difficulty
- medium
Ingredients
13 items- Guancia di fassona
- Pomegranatefor gel and seeds
- Cachi
- Vanillafor caramelizing persimmons
- Thymefor caramelizing persimmons
- Cinnamonfor caramelizing persimmons
- Clovesfor caramelizing persimmons
- Chestnuts
- Bucce di patatefor the crispy wafer
- Water
- Baking Soda
- Oilfor frying
- Germogli di rabarbaro
Method
- For the garnish: blend the potato peels with a little water and baking soda.
- Put the mixture in hot oil and fry.
- Dab on paper towel and immediately shape on a tapas mold; let cool.
- Cook the Fassona veal cheek at 75°C (167°F) for 12 hours.
- Caramelize the persimmons with vanilla, thyme, cinnamon, and cloves.
- Roast the chestnuts in the oven, toast them, and prepare a chestnut cream.
- Make a gel from the pomegranate extract/juice.
- Assemble the dish: place the veal cheek in the center.
- Add the caramelized persimmons, pomegranate seeds, chestnut purée, potato crisp, rhubarb shoots, and crumbled chestnuts.
- Serve.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
