Ingredients for four persons
8 veal cheek
12 slices of tuscany lard
8 slices of rolled bacon
7 dl red wine (I used a Nero D'Avola)
3 dl white wine for cooking
Extra virgin olive oil
1.5 tablespoons of corn starch
2 cloves of garlic
1 stalk of celery
1 whole onion
3 bay leaves
3 sprigs of rosemary
6 sage leaves
Pepe grain (about five grains)
1 tablespoon sugar
Chop the vegetables into small cubes and cut the onion in half. Soak the pan in the clay (bottom and lid) for 30 minutes in hot water and heat the oven to 180 degrees centigrade.
In a pan pour a dribble of olive oil, heat it and fry the 4 slices of bacon and lard until they curl. After then removing it from pan.
Now fry the cheeks (NOT spicy, otherwise you are likely to harden the meat) well on all sides until we reached the desired doneness as in this picture. Remove from skillet and season with salt immediately.
In a pan bring to boil the white wine, let evaporate halfway. Meanwhile put the spices (bay leaf, sage, rosemary, cloves, pepper and garlic) in a net. Now add the red wine with spices and the retina. Boil for 20 minutes adding a tablespoon of sugar.
Now remove the pan from the hot clay pour the vegetables and chopped onion on the bottom. Then put in the meat the cooked wine and the retina. Cook (obviously with the lid closed) in the oven for 120 minutes.
30 minutes before cooking time we remove the pan from the oven, using pliers to carefully take off the meat and with a hand blender we're mixing the cornstarch with the sauce. Place all back in the oven and get it done cooking.
And finally, in the pan fry the slices of bacon until they curl. Prepare the dish with two slices of cheeks, sauce and vegetables and lay on top a slice of browned bacon.
I served as a side dish fried leek but mashed potatoes or saffron rice goes very well too.
For the wine I chose an "Amarone della Valpolicella". Enjoy your meal :)