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Ox cheek Genovese with cheese-stuffed Ligurian flatbread
Fruit and vegetables
1
onion
, peeled and quartered
1
carrot
, peeled and chopped into 4
2
celery
sticks, chopped into 4
1
garlic
bulb, halved
2
rosemary
sprigs
400g tin
tomatoes
1
garlic
clove, crushed
1 large bunch fresh
basil
1 cooked
potato
, peeled and diced
100g/3½oz cooked
green beans
, diced
Tins, packets and jars
150g/5½oz fresh tagliatelle or
pappardelle
Cooking ingredients
2 tbsp
olive oil
1
bay leaf
500ml/18fl oz
beef stock
salt and freshly ground
black pepper
400g/14oz strong white bread
flour
, plus extra for dusting
10g/⅓oz
salt
, plus extra for sprinkling
50ml/2fl oz
olive oil
, plus extra for brushing
2 tbsp
pine nuts
, toasted
olive oil
Dairy, eggs and chilled
250g/9oz Stracchino
cheese
20g/¾oz
Parmesan
, grated
50g/1¾oz
pecorino
, grated
Meat, fish and poultry
2 ox cheeks (
beef cheeks
)
Other
250ml/9fl oz Italian
red wine
Back to recipe
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