INGREDIENTS
Cheek meats: 1 kg. of clean cheek meats, 2 onions, 3 carrots, 2 ripe tomatoes, herbs (laurel, thyme, oregano,...), 1 glass of white dry wine.

Sweetbreads: 250 gr. Of sweetbreads, 3 garlic cloves, 1 chilli pepper, 50 cc. of pure olive oil.

Risotto: 2 large boletus, 1 leek, 150 gr. of butter, 50 cc. of cream, 200 gr. Boiled rice.

PREPARATION
Put the cheek meats in an earthenware tray, together with the rest of the ingredients. Cook at low temperature until tender (2 hours approx.). When they have cooled down, slice them into +/- 1 cm. slices and set aside. Crush the gravy and grind. Fry the sweetbreads with olive oil, the chilli pepper and the garlic. Once golden, add salt and pepper. In another pan, fry at low temperature the diced leek with salt and pepper in the butter, and add the diced boletus and its sauce. Add the rice and salt. Finally, present the cheek meat in the shape of a hand fan, add the gravy, the sweetbreads and finish the presentation with a ring of rice. And to wash this dish down, nothing better than a red wine such as Solar de Sael roble ensuring a happy and long meal.

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