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Carciofo Brasato, Guancia di Vitello, Crema di Topinambur, Gremolata Croccante e Fondo al Vermouth (Italian Braised Artichoke with Veal Cheek and Jerusalem Artichoke)
Slow braised veal cheek provides gelatinous richness beside artichoke that has its own braise, sear and cooking liquid in the sauce. Jerusalem artichoke brings earthiness, crisp gremolata brings lift and dry vermouth keeps the jus aromatic.
3 min read
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