27
Jun

0

Veal cheeks in cider sauce

By admin | Entre fogones

fogonesOne of our most requested and recommended dishes. We prepare with the “cheeks” (fleshy part surrounding the jaw of the veal), and cook with Asturian cider and garnish with toasted white sesame. The result is a meat dish with a smooth, mellow and thick savory sauce absolutly delicious.

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