brodo erbe



For the cheek:
2 Chianina beef cheeks, 60 g of red onion of Cannara, 60 g of celery, 40 g of carrot, 1 clove of garlic, Viola fruity extra virgin olive oil "Il Sincero", white wine, 1 clove, 6 juniper berries, 1 orange peel (avoiding the white pith), 1 bunch of rosemary, sage and bay, salt and pepper, 2 l of vegetable stock.
For the mashed chickpeas:
100 g of Viola dried chickpeas, 80 g of potatoes, half clove of garlic, 30 g of onion, 30 g of celery, 1 piece of chilli, 1 bunch of rosemary, salt.
For the herb broth:
300 g of the cooking liquid of the cheek, 20 g of whole ginger, herbs (mint, savory, fennel, borage).
For the cheeks: clean the cheeks very well and remove the nerves and hair. Put the onion, celery, garlic, the bunch of herbs and Viola extra virgin olive oil "Il Sincero" into a pot; brown them slightly for a few minutes. Separately, brown the cheeks all over in a non-stick frying pan; then put them with the vegetables, adding white wine, salt, pepper and herbs. Let them simmer, covering the pan with a lid. Little by little, add the vegetable stock, until the meat is very tender.
For the mashed chickpeas: soak the chickpeas for 12 hours, then cook them in water, adding the potatoes, salt and a bunch of rosemary. Meanwhile, put the onion, celery, garlic and chilli in another pot and brown them slightly; add the chickpeas and the potatoes, and mash all the ingredients, using the cooking liquid to obtain a puree. Then, if possible, pass it through a fine-meshed sieve. Keep warm.
For the broth of herbs: when the cheek is cooked, strain its cooking liquid, and flavour it with ginger, and, when serving, pour it into the dish. To compose the dish: put the mashed chickpeas, sprinkle with a few leaves of herbs; arrange the cheek and pour the hot broth