{"id":4186,"date":"2026-03-12T16:44:51","date_gmt":"2026-03-12T15:44:51","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=4186"},"modified":"2026-03-14T15:23:12","modified_gmt":"2026-03-14T14:23:12","slug":"beef-cheeks-with-chestnuts-dried-fruits-and-black-trumpets","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/beef-cheeks-with-chestnuts-dried-fruits-and-black-trumpets\/","title":{"rendered":"guancia di vitello con castagne, frutta essiccata e trombette dei morti"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Cheek to cheek<\/em>! <\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 5 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>Sale<\/li><li>1 kg di guancia di vitello<\/li><li>Olio d\u00b4 oliva EV<\/li><li>16 castagne<\/li><li>8 albicocche essiccate<\/li><li>8 prugne essiccate<\/li><li>20 g di trombette dei morti secche<\/li><li>30 g di burro<\/li><li>Timo fresco <\/li><li>Pepe rosa<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>&#8211; Heaven, I&#8217;m in heaven, and my heart beats so that I can hardly speak &#8230;&#8230;&#8230;&#8230; <\/p>\n\n\n\n<p><em>- Cosa stai dicendo ????<\/em><\/p>\n\n\n\n<p>\u2013 Sto cantando perch\u00e9 il piatto di oggi \u00e8 straordinario, fantastico, uno dei miei migliori piatti di carne. Quindi canto la famosa classica canzone \"When we are out together, eating cheek to cheek.\"<\/p>\n\n\n\n<p>Le persone sono strane, come cantavano i Doors. Pagano centinaia di euro per comprare carni giapponesi, mentre snobbano pezzi di carne meravigliosi e non cari, come le guance degli animali.<\/p>\n\n\n\n<p>&#8211;<em> Hai torto. Le bistecche Wagyu si preparano facilmente in pochi minuti, intanto le guance hanno bisogno di molto tempo e tanta preparazione!!!<\/em><\/p>\n\n\n\n<p>- E allora? Anche scopare nei bordelli \u00e8 pi\u00f9 facile che sedurre una donna e avere una ragazza decente. Lo preferisci anche tu? \"Chi bello vuole apparire un po deve soffrire\" come consideravano gli antichi greci (\u03c4\u03b1 \u03b1\u03b3\u03b1\u03b8\u03ac \u03ba\u03cc\u03c0\u03bf\u03b9\u03c2 \u03ba\u03c4\u03ce\u03bd\u03c4\u03b1\u03b9). Bene, tu puoi fare come vuoi, io oggi preparo le guance di vitello.  <\/p>\n\n\n\n<p>Le guance si cucinano perfettamente con un termocircolatore a immersione per cottura sottovuoto, che rende anche la loro preparazione molto pi\u00f9 semplice. Quindi, se abbiamo uno puliamo bene le guance, eliminando tutte le parti dure e grasse dalla loro superficie, le tagliamo a pezzi, le untiamo leggermente, aggiungendo anche un po' di sale, oltre all'erba fresca e le sigilliamo in un sacchetto con una macchina per confezionamento sottovuoto. Poi le cuociamo per 48 ore a 65 gradi. <\/p>\n\n\n\n<p>Se non disponiamo di un termocircolatore, dobbiamo salare le guance il giorno prima, per intenerirle. Il giorno successivo le laviamo e le asciughiamo bene. Le facciamo poi rosolare bene in una padella molto calda. Preriscaldiamo il forno a 180 gradi, le mettiamo in una teglia ricoperta di carta alluminio (attenzione, non deve toccare il cibo) e le cuociamo fino a quando saranno molto tenere (pi\u00f9 di 3,5 ore).<\/p>\n\n\n\n<p>Quando le guance saranno cotte, togliamo la carta, alziamo la temperatura del forno e le arrostiamo per altri 20 minuti.  <\/p>\n\n\n\n<p>Nel frattempo, prepariamo gli altri ingredienti. Lessiamo e sbucciamo le castagne e mettiamo a bagno la frutta essiccata e i funghi. <\/p>\n\n\n\n<p>Mescoliamo i succhi delle guance (dalla busta sous vide o dalla teglia), aggiungiamo il burro e l'acqua di ammollo dei funghi e portiamo a bollore. Aggiungiamo un po' di sale e gli ingredienti di contorno (funghi, castagne e frutta secca) e facciamo sobbollire, fino ad ottenere una salsa relativamente densa. Possiamo aggiungere del vino rosso o del vermouth, se vogliamo.  <\/p>\n\n\n\n<p>Mettiamo nei piatti le parti vegetali e sopra di esse la carne, aggiungiamo un po' di salsa, pepe rosa e timo fresco e serviamo.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Galta-de-vedella-amb-castanyes-orellanes-prunes-i-trompetes-de-mort-23-sosti-1024x683.jpg\" alt=\"\" class=\"wp-image-6415\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Galta-de-vedella-amb-castanyes-orellanes-prunes-i-trompetes-de-mort-23-sosti-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Galta-de-vedella-amb-castanyes-orellanes-prunes-i-trompetes-de-mort-23-sosti-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Galta-de-vedella-amb-castanyes-orellanes-prunes-i-trompetes-de-mort-23-sosti-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Galta-de-vedella-amb-castanyes-orellanes-prunes-i-trompetes-de-mort-23-sosti-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Galta-de-vedella-amb-castanyes-orellanes-prunes-i-trompetes-de-mort-23-sosti-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Galta-de-vedella-amb-castanyes-orellanes-prunes-i-trompetes-de-mort-23-sosti-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Galta-de-vedella-amb-castanyes-orellanes-prunes-i-trompetes-de-mort-23-sosti-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Galta-de-vedella-amb-castanyes-orellanes-prunes-i-trompetes-de-mort-23-sosti-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Galta-de-vedella-amb-castanyes-orellanes-prunes-i-trompetes-de-mort-23-sosti.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Cheek to cheek! ingredients for 4 servings (cost about 5 \u20ac pp) Salt 1 kg beef cheeks EV olive oil 16 chestnuts 8 dried apricots&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/beef-cheeks-with-chestnuts-dried-fruits-and-black-trumpets\/\">Continue reading<span class=\"screen-reader-text\">guancia di vitello con castagne, frutta essiccata e trombette dei morti<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":4200,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[485],"tags":[1243,613,1135,522,1241,1215,1242,505,1110,914,553,1245,1218,1213,1217,625,653,1109,506,646],"class_list":["post-4186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat","tag-apricots","tag-beef","tag-black-trumpets","tag-butter","tag-cheeks","tag-cheese","tag-dried","tag-meat","tag-mushrooms","tag-olive-oil","tag-pepper","tag-plums","tag-precision-cooker","tag-red-wine","tag-roast","tag-rose-pepper","tag-salt","tag-sous-vide","tag-thyme","tag-vermouth","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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