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
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.
