Recipe for the month of August
Veal Cheek with Traditional Migas (Fried Breadcrumbs and cabbage)
Chef Marco Gomes
Ingredients (Serves 4):
1kg Veal Cheeks
400g Pointed Cabbage
200g Cooked Cannellini Beans
200ml Olive Oil
100ml White Wine
Salt, to taste
Clean the cheeks, season with salt, pepper, white wine, lemon and the thyme leaves. Leave to marinate for 24 hours;
Remove the cheeks from the marinade. Place them on a tray and spread the lard on top until completely covered;
Slow cook in the oven for 17 hours at 85ºC;
Boil the pointed cabbage. Dice the bread into cubes. Sauté the cabbage with the olive oil, garlic, add the beans and finally the bread. Season with salt.
With the aid of a serving ring place the traditional migas in the centre of the plate and top with the veal cheek.
See the recipe on YouTube.
Note: Recipes are only available in Portuguese and English.