• Cheek or priest’s hat gr 500
  • Celery 2 ribs
  • Carrot n. 1
  • Onion n. 1
  • Extra virgin olive oil to taste
  • Red wine ½ glass
  • Laurel 2 leaves
  • Salt and pepper to taste
  • Polenta gr 100
  • Water 600 gr

1. Put the celery, carrot, onion, Extra Virgin Olive Oil and meat in a pan.

2. Deglaze with red wine and cover with water and bay leaf.

3. Add a little salt and cook covered in oven at 150 degrees. Check that it does not dry out too much.

4. Bring water to a boil and salt.

5. Add polenta. 

6. Serve by placing the polenta on the bottom of the plate, the meat and the raw Extra Virgin Olive Oil.