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The Costardi Brothers cook veal cheeks sous vide for 60 hours in this recipe, resulting in meltingly tender flesh. Paired with a variety of playfully presented sauces, this is a fine dish for a special occasion.
When cooked, mash the potatoes until you obtain a thick, wet cream. Add the butter and season with salt and pepper
30g of unsalted butter
salt
pepper
10
To make the parsley chlorophyll, blend the parsley with the water to achieve a thin green purée
100g of parsley
50ml of water
11
For the red wine reduction, reduce the red wine to a thick syrup in a small saucepan
200ml of red wine
12
To plate, drizzle the wine reduction on the plate, add the potato cream, sauce and chlorophyll and place the cheek in the centre. Season with salt and pepper and serve