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Guancia di Vitello (Veal Cheeks)

Guancia di Vitello (Veal Cheeks)

By Master Chef Gianluca Deiana Abis


Guancia di Vitello
Guancia di Vitello

Guancia di Vitello, or veal cheeks, is a tender, flavorful dish that reflects the slow-cooked traditions of Italian cuisine. This cut of meat is known for its rich marbling and melt-in-your-mouth texture, making it a favorite among those who appreciate deeply satisfying, rustic dishes. Master Chef Gianluca Deiana Abis brings his culinary finesse to this classic, focusing on slow braising to extract the best flavors from the veal cheeks.


History of Guancia di Vitello

Veal cheeks are a traditional dish in many Italian regions, especially in Piedmont, where the rich and tender meat is prized for its melt-in-the-mouth texture. Historically, this dish was considered a "peasant" food because it made use of cheaper cuts of meat that required slow cooking to become tender. Over time, it evolved into a delicacy enjoyed in both rustic homes and fine dining establishments. The braising technique used for Guancia di Vitello has been passed down through generations, highlighting the Italian tradition of making the most of every ingredient.


Guancia di Vitello Recipe

Serves: 4Prep Time: 20 minutesCook Time: 2 hours

Ingredients

  • 4 veal cheeks

  • 2 tbsp extra virgin olive oil

  • 1 onion, finely chopped

  • 2 carrots, peeled and chopped

  • 1 celery stalk, chopped

  • 3 garlic cloves, minced

  • 1 cup red wine

  • 2 cups beef or veal stock

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • Salt and freshly ground black pepper, to taste

  • 1 tbsp tomato paste

  • 1 tbsp butter

  • Fresh parsley, chopped, for garnish


Instructions

Step 1: Prepare the Veal Cheeks

  1. Season the veal cheeks generously with salt and pepper.

  2. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the veal cheeks on all sides, about 3–4 minutes per side. Once browned, remove them from the pot and set aside.

Step 2: Sauté the Aromatics

  1. In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5–7 minutes, until the vegetables have softened and are fragrant.

  2. Stir in the tomato paste and cook for 2 minutes until the paste darkens slightly.

Step 3: Deglaze and Braise

  1. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 5 minutes.

  2. Add the beef or veal stock, thyme, and bay leaf. Return the veal cheeks to the pot and bring the mixture to a simmer.

  3. Cover the pot and lower the heat to low. Let the veal cheeks braise for about 2 hours, or until they are fork-tender and the sauce has thickened. Occasionally check and add more stock if necessary to ensure the meat stays moist.

Step 4: Finish and Serve

  1. Once the veal cheeks are tender, remove them from the pot and set them aside.

  2. If the sauce is too thin, increase the heat and reduce it further until it reaches your desired consistency.

  3. Stir in the butter to enrich the sauce and adjust the seasoning with salt and pepper.

  4. Slice the veal cheeks and serve with the sauce. Garnish with fresh parsley.


Chef’s Tip by Gianluca Deiana Abis

For extra depth of flavor, allow the veal cheeks to rest for 10 minutes before slicing. This will help the juices redistribute, ensuring each bite is moist and flavorful. You can also pair this dish with creamy polenta or mashed potatoes to soak up the rich sauce.


A Taste of Tradition

Guancia di Vitello is the perfect example of Italian comfort food that has been perfected over generations. The slow braising process creates a deep, savory flavor that showcases the natural tenderness of veal cheeks. Whether served as a special occasion dish or a comforting meal at home, this recipe embodies the heart of Italian cooking—simple ingredients transformed into something extraordinary.

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