Braised Veal Cheeks with Grilled Ramps and Porcini

Name: Braised Veal Cheeks with Grilled Ramps and Porcini
Yield: serves 4
Ingredients: 2 pounds trimmed veal cheeks, 8 pieces in all (trimmed of any excess fat and sinew); Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 carrots, peeled and roughly chopped; 4 cloves garlic, smashed; 1 onion, chopped; 2 cups white wine; 2 cups water; 2 fresh bay leaves; Grilled Ramps and Porcini, for accompaniment (recipe follows); 20 to 24 ramps, rinsed and trimmed; 4 porcini mushrooms, smaller than a tennis ball, bigger than a golf ball, wiped clean and halved lengthwise; Extra-virgin olive oil, for grilling and drizzling; Kosher salt and freshly cracked pepper

December 14, 2011

Veal cheeks make the most delicate braise. Using a combination of water and wine for the braising liquid allows the sweet, subtle taste of the veal to really shine through. As a side, you need nothing more than the spring’s first ramps and some gorgeous porcini, kissed by the grill. Some years, it just so happens that the ramp season runs long, or perhaps the porcini season starts early, or both. When the two magically coincide, some amazing things happen. Using foil as insulation for the delicate ramp tops gives the vegetables a simple char on the grill. The veal needs time to become fork-tender, a few hours in all, so plan accordingly.

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