Serves 6: 6 veal jowls, 1 small onion, 2 celery stalks, 2 large carrots, 1 rosemary sprig, 1 garlic clove, 2 sage leaves, 2 glasses of white wine, Moletto Extra-virgin olive oil Integrale, salt.
To prepare: Roll up each of the jowls and tie them securely with kitchen string.
Finely dice the carrots, celery, onion, rosemary and sage.
In a flame-proof casserole, sauté the garlic clove in 2 tbsp of extra-virgin olive oil; remove the garlic and place the jowls in the casserole, browning on all sides.
Add the white wine and diced vegetables; bring to a boil and simmer over low heat for two hours. When cooked, add extra virgin olive oil to taste.
Served accompanied by braised vegetables or polenta (polenta in our area is traditionally made using white cornmeal).
Recommended wines:
Colmello Rosso Igt Veneto Orientale
Malbech Igt Veneto Orientale