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Veal cheek cooked as it used to be (very slowly), reduction of its juices, over tender boletus risotto, bound with sheep's cheese and hazelnuts.

Veal cheek cooked as it used to be (very slowly), reduction of its juices, over tender boletus risotto, bound with sheep's cheese and hazelnuts.

€24

Antigua · Barcelona

Slow-cooked veal cheek with juice reduction, served over boletus risotto with sheep's cheese and hazelnuts.

  • Milk
  • Nuts

Information about this dish is being prepared.

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