Braised Veal Cheeks with Macaroni Gratin

Tie the veal cheeks with spagat, roast them with a little oil in a large frying pan on all sides. Cut the onion, leek, carrot into small cubes and sauté with a little butter in a large saucepan. Add the veal cheeks and extinguish with red wine, veal stock and 250ml water. Add garlic and thyme, put the lid on and place in the oven (2 hours at 170 °C ).

Blanch the peas and while they are still warm, grind them in a kitchen blender with 50g of cold butter, season with salt, season with pepper and put them to cool.

Sauté mushrooms, shallots and bacon in a frying pan with a little butter, add crème fraîche, deglaze with a little clear soup, simmer for ten minutes and thicken with egg yolk, do not make more. Cool the quantity.

In 4 small tartlet molds with a rim of 2 cm, turn the pasta on the bottom so that there is no gap, spread a layer of carbonara on top and close with macaroni.

Remove the meat from the sauce, reduce, season with salt and season with pepper.

Bake the pasta gratin in the oven for 10 min and turn it out onto a plate in the middle. Cut each veal cheek into three pieces and arrange, add sauce, garnish with three dumplings of pea puree and the tomatoes on the side, brush the gratin with a little oil and form a sprinkle of shaved Parmesan on top.

Our tip: Use bacon with a subtle smoky touch!

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