Guanciale
Put a 2 inch thick layer of smallish pieces of onion, celery and carrot at the bottom of the saucepan with a knob of butter and a spoonful of oil, cook for a short while. Dredge in flour some pieces of cheek of either beef or pork or veal and brown. Place on top of the vegetables, pour over a generous glass of white wine and cover with vegetable stock (stock cube and hot water quite acceptable) . Simmer gently for 2 hours, the chunks of cheek will be very tender and tasty. (Alessandra’s recipe).
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