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BUFFALO CHEEK COOKED IN AMARONE AND HONEY WITH SCAMPI AND MILK-COOKED POTATOES

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Buffalo cheek cooked in amarone and honey with scampi and milk-cooked potatoes


Recipe from Chef Nino di Costanzo from Michelin-starrred “Il Mosaico” restaurant, Hotel Terme Manzi on Ischia – (Naples) presented at Masi Amarone, The Marco Polo of Wines, paired with Riserva di Costasera Amarone 2008.

Ingredients for 4:

  • 1kg buffalo cheeks
  • 300g celery, carrots and onions
  • 500g chicken wings
  • 2lt Masi Amarone
  • 100g honey
  • 100g extra-virgin olive oil
  • 1 shallot, bay leaf, pepper
  • 200g potatoes
  • 200g buffalo milk
  • 4 giant scampi

Procedure:

Make a stock out of the chicken wings, half the vegetables, a bay leaf and pepper. Simmer for about 4 hours. Meanwhile, prepare the Amarone sauce by cooking the shallot with the wine and reducing to a third of its volume on a slow heat. Lastly, add honey to give the sauce sheen and to bind it together. Brown the buffalo cheeks in hot oil, add the remaining vegetables and braise slowly for about 10 minutes. Then add the Amarone reduction and, after a few minutes, the chicken stock. Cook together for about 6 hours. Once the buffalo cheeks are done, remove from the pan and reduce the remaining sauce. Peel the potatoes, cook them in milk, mash them and fluff up with a trickle of olive oil. Shell the prawns and fry them in a hot non-stick pan. Assemble the dish with the buffalo cheeks on a base of mashed potato, dressed with the Amarone sauce and decorated with the cooked scampi.

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