Soft, honeyed and delicious. This is the taste of fleshy cheeks, cheeks or galtes, pieces of meat from the cheeks or papos of pigs or cows and calves and besides being soft and lean They are filled with gelatinous collagen. An excellent ally for skin care and strengthening joints.
“Cheeks are very versatile and do the same for you as an elaborate meal – you heat them up and add rice or ‘puntalette’ type pasta and water or hot broth and cook until just cooked through – or you just heat them as a main dish with a nice side dish – mashed potatoes, sautéed vegetables, roasted applesauce -“, Chef David de Jorge, better known as Robin Food, explains: and the ambassador of Dapsa recipes, the company specializes in offal products, vacuum-sealed beef slaughter and distribution of the best quality meat products.
Cheeks are perfect for casseroles and slow cooking To guarantee high collagen values, The most abundant protein in our body, the real support for the dermis fibers that we are helplessly losing due to the inexorable passage of time.
Collagen also helps strengthen joints, bones and muscles.
“You can adjust them to give them a festive or exotic touch, “Add some spices or aromatic herbs of your choice and let them boil to integrate well”, Robin Food continues to promote its Dapsa campaign ‘Holidays cannot be spent in the kitchen’ It aims to offer casseroles consisting of handmade dishes cooked with care, patience and long cooking.
How to accompany them
To stay luxurious “There’s nothing like serving cheeks with great appetite and avoiding the thousands of starters that cover it and ensure that your guests reach for the stew with little desire,” warns the chef. Baked or roasted potatoes never fail, while mashed sweet potatoes or roasted quince are “cool” and in winter The best side dish is endive salad, seasoned with plenty of garlic, mustard, sherry vinegar, extra virgin olive oil and salt. Robin Food recommends this Iberian delicacy, known as cheek in the upper half of the country, commonly known as cheek in the lower half, and galtes in Catalonia, in front of a stew.