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Braised Veal Cheeks with Baked Fennel and Gorgonzola

Braised Veal Cheeks with Baked Fennel and Gorgonzola

After taking a break from blogging, I’m back with a fantastic new recipe: Braised veal cheeks with baked fennel and gorgonzola.

We prepared this exact dish for our guests for one of our many Christmas lunches and they absolutely loved it. So without further ado, I’d like to share the recipe here with you.

Jump to the recipe.

Ingredients: 

For the veal cheeks

  • 1 veal cheek per person (or two if they are small)
  • 300ml of red wine (one that you would want to drink)
  • 3 tbsp olive oil
  • bouquet garni
  • salt and pepper to taste

For the baked fennel

  • 1 fennel bulb per person
  • 25g of gorgonzola cheese per person
  • a cup of walnuts
  • olive oil
  • salt and pepper to taste

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I’ve always been a person shying away from preparing meat for guests as I just don’t like to cook it and always find it difficult to just get it right. But these braised veal cheeks are utterly simple to make and so, so tasteful. And accompanied by baked fennel with gorgonzola cheese as a side dish, this meal really is a special treat.

A glorious meal Impress your guests with this great dish. These braised veal cheeks will melt in your mouth and are utterly easy to make.

A glorious meal

Impress your guests with this great dish. These braised veal cheeks will melt in your mouth and are utterly easy to make.

Instructions:


  1. Firstly, season the veal cheeks with salt and pepper.
  2. Then heat olive oil in a pan and over high heat, fry the veal cheeks until nicely browned.
  3. Add the wine and the bouquet garni and cover with a pan lid.
  4. Finally, reduce the heat and let them cook for about 4 hours.
  5. About 45 minutes before the veal cheeks are ready, wash and cut up the fennel bulbs.
  6. Then season with salt and pepper and place the fennel in a baking tray.
  7. Drizzle with olive oil and toss.
  8. After that, bake the fennel for about 25 minutes at 180° fan.
  9. Meanwhile, cut up the gorgonzola cheese.
  10. After about 25 minutes, get the fennel out of the oven, sprinkle with gorgonzola cheese and walnuts, toss again and put the baking tray back into the oven for another 10 minutes until the gorgonzola melts.
  11. Finally, place the baked fennel onto plate and add a piece of veal cheek.
  12. The meat as well as the fennel will melt in your mouth and the flavours go so well with each other.

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Enjoy!

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