Antica Osteria Croce Bianca
Ingredients and quantities

Quantities for 4 people:

  • 4 pork cheeks, weighing approx. 150g each
  • 3 celery stalks
  • 4 medium carrots
  • 1 onion
  • 1 bottle Gutturnio wine
  • flour
  • 150g tomato concentrate
  • olive oil
  • knob of butter
  • salt
Accompanying wines:
Gutturnio DOC

Pork cheek braised in Gutturnio wine

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

The day prior to making the dish, put the pork cheeks in a container to marinade with some of the celery, carrot, onion and the wine. Remove the pork cheeks from the marinade and dry lightly. Melt a knob of butter and a few tablespoons of olive oil in a saucepan. Lightly flour the pork cheeks and sauté in the pan until golden. In the meantime, chop the remaining celery, carrot and onion and sauté in a separate pan. Then add the well-browned pork cheeks, covering with the remaining Gutturnio wine. As they cook, add the tomato concentrate and season with salt. Continue cooking slowly, leaving them to simmer until the wine has reduced to create the sauce. Serve hot with plenty of sauce and a few slices of fried polenta if you wish.

Print the recipePrint the recipe