Le Guancette di Sona


 (braised veal cheeks with Custoza white wine)

Ingredients for 4 people :

4 veal cheeks (600 gr)

200 ml of Custoza white wine

Chopped rosemary, sage and garlic

salt, pepper, extra virgin olive oil

 2 carrots, 1 onion, 2 leeks.


Finely chop the vegetables with a knife or with the help of the cutter, lay them on a baking plate.

Lay the cheeks on the vegetables (all raw) add some chopped garlic, rosemary and sage and olive oil.

Bake at 150 degrees for 40 minutes, turning halfway through cooking the cheeks wet with some Custoza white wine.

After 40 minutes, check if they are cooked using a fork, if water comes out, keep on cooking until no more water comes out. 

Cut into medallions and serve.