Veal Medallions with Chianti Sauce and Grilled Asparagus

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INGREDIENTS
50 g of unsalted butter
1 shallot, finely sliced
70 ml of good Chianti
1 sprig of fresh rosemary
10 trimmed asparagus spears, thin and tender
Zest of ½ unwaxed lemon
1 little bunch of fresh flat-leaf parsley, leaves picked and chopped
2 x 225 g veal tenderloin medallions
Salt
Black pepper, freshly ground

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Butternut Squash and Mozzarella Pasta Salad

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INGREDIENTS
350 g of butternut squash, peeled and chopped
1 garlic clove, minced
3 ½ tablespoons of extra-virgin olive oil
160 g of whole wheat pasta
1 fresh mozzarella (125 g), diced
150 g of cherry tomatoes, halved
2 tablespoons of fleshy, oil-cured black olives, stone in
4-5 fresh basil leaves, thinly sliced
Zest of ½ unwaxed lemon
Black pepper, freshly ground
Salt

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Home-Made Vegetable Stock

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INGREDIENTS
2 tablespoon of extra-virgin olive oil
1 clove of garlic, slightly crushed
1 large onions, halved
2 stalks of celery, including some leaves, chopped
2 large carrots, chopped
1 courgette, diced
2 potatoes, diced
4-5 cherry tomatoes, halved
1 little bunch of fresh flat-leaf parsley
1 bay leaves
1.5 l of cold water

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Onion and Potato Beef Cheek Stew

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INGREDIENTS
3 tablespoons of extra virgin olive oil
1 clove of garlic, finely sliced
500 g of beef cheek, trimmed of excess fat and sinew, cut into 5cm pieces
200 ml of dry white wine
2 big onions, finely minced
350 g of rooster potatoes, peeled and diced
500 ml of home-made vegetable stock
2 bay leaves
Salt
Black pepper, freshly ground
1 teaspoon of fresh flat-leaf parsley, finely chopped

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