Ristorante Beau-Rivage Da Domenico in Thun

Natale Fava and Donatello Semeraro from Ristorante Beau-Rivage Da Domenico, Thun present:

Braised veal cheek served on a pumpkin purée with sautéed Cime di Rapa

("Cime di Rapa" is an Italian stem cabbage with a flavour reminiscent of broccoli)

Ingredients for 4 servings

Braised veal cheek
4 veal cheeks (approx. 800 g)
1 stick of celery
1 carrot
1 red onion
2 whole tomatoes
1 large potato
1 sprig of rosemary
1 sprig of thyme
1 sprig sage
5 dl red wine
1 l meat stock
Salt
Pepper
Olive oil

First of all, dice the vegetables (celery, carrot, onion, tomatoes and potato) into small cubes and put to one side.

Take the leaves off the thyme, rosemary and sage sprigs.

Season the veal cheeks with salt and pepper and sear on all sides in hot olive oil in a frying pan. Then add the diced vegetables, thyme, rosemary and sage to the pan and leave to cook on a low heat for approx. 10 minutes. Deglaze with red wine and reduce the liquid by roughly half. Add the stock and simmer on a low heat for around 2 hours. Bouillon can be added if necessary.

After two hours, test the meat with a fork. If the fork penetrates the cheeks without resistance, they are ready to serve.

Carefully remove the cheeks from the pan. Refine the sauce according to preference and pass it through a sieve to create a fine sauce. If you prefer the vegetables diced, you can skip the following step.

Pumpkin purée
300 g prepared pumpkin
1 tbsp butter
1 tbsp parmesan
Salt
Pepper

Wrap the prepared pumpkin in aluminium foil and cook in the oven at 200°C for roughly 1 hour. Then mix the pumpkin with the parmesan and butter, and season with salt and pepper.

Sautéed Cime di Rapa
300 g Cime di Rapa
1 clove of garlic
Olive oil
Salt
Pepper

Prepare the Cime di Rapa, discarding only the very thick ends of the stalks. When buying and preparing the Cime di Rapa, make sure that the delicate flowers are intact. While the flower buds are still closed, you can expect a slightly bitter flavour. When the flowers open, the flavour becomes stronger and sharper.

Boil the leaves, diced stems and flowers in water and drain after about 10 minutes. Add a generous amount of olive oil and a crushed clove of garlic to a frying pan. Season with salt and pepper and sauté the Cime di Rapa in the pan for approx. 5 minutes.

Dressing
Spread the pumpkin purée on the plate and place the veal cheek on top. Arrange the Cime di Rapa just to the side of the meat. Pour a small ladle of sauce over the top.

Ristorante Beau-Rivage Da Domenico, Thun recommends serving the braised veal cheek with the Barbaresco Rombone DOCG from Figli Luigi Oddero in Piedmont.

Our tasting note
This traditional Barbaresco has a garnet-red colour and a wonderful aroma of dried roses in combination with a pleasant hint of spice. The flavours on the palate are multi-faceted, with a wonderful structure and elegance. Diverse and excellently balanced finish.

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