BACK TO FEATURE BIOGRAPHY Talking Salumi with Chef Cesare Casella Bliss at the Salumeria: Catching up with Chef Cesare Casella

Rodeo: Veal Cheeks with Tomatillo Salsa
Chef Cesare Casella of Salumeria Rosi – New York, NY
Adapted by
Yield: 24 Servings


Veal Cheeks:
20 pounds veal cheeks, cleaned
4½ gallons water
1 pound brown sugar
1 pound salt
6 carrots
2 bunches celery
8 onions
3 bay leaves
2 cups fennel seeds
1 cup red pepper flakes
1 cup black peppercorns

Tomatillo Salsa:
4 tomatillos
6 jalapeños
1 bulb roasted garlic
Salt and pepper
4 bunches cilantro, finely chopped
8 onions, finely diced

To Assemble and Serve:
Sauteed escarole
Cooked beans

For the Veal Cheeks:
Combine the water, sugar, and salt in an extra-large pot. Place the veal cheeks in the water and let them brine for 3 days in the refrigerator.

Remove the veal cheeks from the brine and place in a pot with the carrots, celery, onions, bay leaves, fennel, red pepper flakes, and peppercorns. Cover with water and bring to a boil. Simmer for approximately 2 hours, until tender.

For the Tomatillo Salsa:

Boil the tomatillos and jalapeños for 2 minutes, then puree with the roasted garlic. To finish, mix in the remaining ingredients.

To Assemble and Serve:
Serve with sautéed escarole, beans, tomatillo salsa, and additional accompaniments including croutons.