Chef Lorenzo's recipe: Cheek stew with Chianti, zolfini beans and polenta


Ingredients for 4 people

1 kg of veal/beef/pork cheek

1 carrot

1 red onion

1 celery coast

1 sprig of rosemary

1 sprig of sage

2 bay leaves

500 ml of Chianti wine

100 g tomato paste

200 g of zolfini beans or cannellini beans

300 g instant corn flour for "polenta"

50 g of butter

salt and pepper

extra virgin olive oil

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Method

For the stew

Sauté celery, carrot and onion add the chopped aromatic herbs, then add the cheek cut into cubes, continue to brown for 10 minutes over medium heat. Add the wine and add tomato paste. Season with salt and pepper and cook for 2 hours and a half.

For the beans

Leave the beans to soak for at least 4 hours, drain, place into a pot and cover with fresh water; add 1 tablespoon of olive oil, a pinch of salt, pepper to taste, and a bay leaf. Boil for 2 ½ hours. Set aside.

For the polenta

In hot water add the polenta flour (1 part of flour, 2 parts of water), cook 7 minutes. Add the butter, mix well and set aside.

Serve the polenta in a plate, set the stew on the polenta. Drain the beens and place beside the stew. Finish with a little olive oil and serve.

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