慢炖和牛颊伴根芹酱配什锦蔬菜

巴罗洛厨师长Gianluca Visani来自意大利北部，拥有丰富烹饪经验的他将典雅高贵的意大利美食带到京城，为您演绎正宗意式美味。Gianluca的美食魔法书记录了他的私房菜和烹饪方法，为您带来意样惊喜！ Gianluca Visani, Italian Chef of Barolo, worked everywhere from Europe to Asia, now he brought the taste of traditional Italian home cooking by presenting diners the vibrancy and romance of Italy with a burst of flavors through new creations. A gastronomic experience of discovery and delight!

慢炖和牛颊伴根芹酱配什锦蔬菜的用料

和牛颊Wagyu beef cheek	根芹酱（根芹、牛奶和百里香混合加热到均匀柔软的状态）Celeriac sauce (celeriac, milk and thyme cook til soft)
芦笋Asparagus	西兰花Broccoli
菜花Cauliflower	樱桃番茄Cherry tomato
红葡萄酒Red wine	胡萝卜Carrot
芹菜Celery	红洋葱Red onion

慢炖和牛颊伴根芹酱配什锦蔬菜的做法

步骤1

先将和牛颊煎一下,加入红酒、胡萝卜、芹菜、红洋葱。 Sear the wagyu beef cheek, and then add red wine, carrot, celery and red onion.

步骤2

在120摄氏度下煮和牛颊5个小时，然后加入根芹酱。 Cook the wagyu beef for 5 hours at 120°C, then reduce and blend the celeriac sauce.

步骤3

用沸水焯熟蔬菜，最后全部放入盘中。 Blanch the vegetable and put them together on the plate.

慢炖和牛颊伴根芹酱配什锦蔬菜的烹饪技巧

Wagyu Beef Cheek Stew with Celeriac Sauce and Crispy Vegetable 来自：北京丽思卡尔顿酒店二层巴罗洛意大利餐厅