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4 - Pig cheeks
2 - Onions
3 - Ripe Tomatoes
1 - Leek
Herbs (thyme, improved, laurel)
3 cloves - Garlic
1 glass - Red wine
Pork or oil butter
For the flock:
1 handful - Almonds
2 - Garlic
1 glass - red wine
Practice a few incisions to the cheekbones, season, lodge them with lard or oil and put them in the oven.
When browned, add onions, leek, herbs and tomatoes.
When the vegetable is golden, incorporate the wine and reduce it. Add water and cook.
When the cheeks are soft, place them in another pan. Strain sauce before pouring over.
Add the slice and cook all together for another 10 minutes.
Season to taste.
The cheeks can be floured before frying.
A bit of ratafia (Catalan walnuts liquor) can be added to the sauce.
You can prepare a smooth alioli, cover the cheeks and put them in the oven until golden.
It can be accompanied by mushrooms.
originally posted by: bigfatfurrytexan
a reply to: Kandinsky
Im a big fan of cheeks.