Granda veal cheek with Barolo and saffron potato puree
Guancia di vitella della Granda al Barolo con soffice di patate allo zafferano
€25
La Badessa · Turin
Veal cheek cooked in Barolo accompanied by saffron potato puree.
Nutrition
≈ 600 kcalper portion of about 400 g
- Protein24%
- Fat59%
- Carbohydrates17%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Slow-cooked veal cheeks braised in Barolo red wine, served alongside a creamy potato puree infused with saffron.
- Cuisine
- Italian (Piedmontese)
- Origin
- Piedmont, Italy
Typical ingredients
- veal cheek
- barolo wine
- potatoes
- saffron
- butter
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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