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Pappardelle with Four-hour Braised Veal Cheeks & Porcini Mushrooms

pappardelle with four hour veal cheeks and porcini

By Chef & Owner at Cioppino’s, Pino Posteraro

Pino Posteraro

Pino Posteraro

When I introduced this dish at Cioppino’s, no restaurant in Vancouver knew about these secondary cuts—like cheeks, or short ribs.

Everyone has a version nowadays—but back then, no. I actually got the idea from pappardelle su ragù di lepre— pappardelle with wine-braised hare. It became so popular that I have to keep it on the menu all year round because so many people request it. It’s comfort food, Italian style—sophisticated, but at the same time earthy and simple.

– Pino Posteraro


  • 1 kg (about 2 lb) veal cheeks, trimmed and cleaned
  • Salt and pepper
  • Flour for dredging
  • 3 tbsp olive oil
  • 5 round shallots, sliced lengthwise
  • 5 banana shallots, sliced lengthwise
  • 500 mL (2 cups) red wine
  • 1 L (4 cups) veal stock
  • 500 mL (2 cups) chicken stock
  • 100 g (4 oz) dried porcini mushrooms, reconstituted in warm water
  • 1½ tbsp tomato paste
  • 1 tied bouquet of rosemary, sage, thyme and bay leaves
  • 600 g (20 oz) dried pappardelle
  • 2 tbsp butter
  • 80 g (3 oz) grated Parmigiano Reggiano

6 – 8 Servings

Preheat oven to 190°C (375°F).

Season the veal generously with salt and pepper, then dredge in flour. In a large saucepan or Dutch oven, heat the oil on high until nearly smoking, then sear veal on all sides until bronzed—about four to five minutes a side. Transfer to the oven for roughly 30 minutes. Return to medium heat on the stovetop. Add the shallots and wine. Reduce to syrup. Add the stock, mushrooms, tomato paste and herbs. Stir, bring to a simmer, and cover. Lower the oven temperature to 135°C (275°F). Transfer pot to the oven and braise veal until meat is tender and yields easily when prodded with a fork—about three and a half to four hours. When the veal is cooked, let it cool in its braising liquid. Then break up the meat by hand into bite-sized pieces and return them to the braising liquid. Discard bouquet and adjust seasonings. In a large pot of boiling, salted water, cook the pappardelle to al dente according to the time on the package. Drain, toss with veal, porcini sauce, butter and Parmigiano Reggiano, and serve.

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