Tartine al brasato di guance con salsa al Castelmagno

Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.

Enjoy this month's perfect pairing for the 2019 Barolo DOCG Bricco Boschis from Cavalotto, featured in the premium case for November 2025.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Tartine al brasato di guance con salsa al Castelmagno
Braised Beef Cheek tarts with Castelmagno Sauce
Serves 4

Ingredients

Puff Pastry Tarts

• 1 sheet high-quality puff pastry (butter-based) — or make the puff pastry from the Terroni Cookbook, La Cucina di Terroni

• 1 egg, beaten (for egg wash)

Braised Beef Cheeks

• 600 g beef cheeks
• 2 tbsp olive oil
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, diced
• 1 garlic clove, smashed
• 1 sprig rosemary
• 1 bay leaf
• 250 ml dry red wine
• 250 ml beef stock
• Salt and black pepper

Castelmagno Sauce

• 100 g Castelmagno cheese, diced
• 50 ml milk or cream
• 20 g butter
• Salt and pepper

Method

1. Tart shell

Preheat oven to 200 °C. Roll out puff pastry and cut into 4 rounds (~10–12 cm). Line small tart tins or ramekins, prick the base with a fork. Blind bake with parchment and baking beans for 10–12 minutes, then remove beans and bake 5–8 minutes more until golden and crisp. Set aside.

2. Braised beef cheeks

Pat beef cheeks dry, season with salt and pepper. Heat olive oil in a heavy pan over medium-high. Sear cheeks until browned on all sides. Remove. Add carrot, celery, onion, and garlic to the pan; cook until softened, 5–7 minutes. Return cheeks, add rosemary, bay leaf, red wine, and enough beef stock to cover halfway. Bring to a simmer, cover, and cook gently for 2–3 hours until tender. Cut beef cheeks into pieces large enough to sit neatly in the tart. Strain and reduce the braising liquid slightly to make a glossy sauce.

3. Castelmagno sauce

In a small saucepan, melt Castelmagno with milk and butter over low heat, stirring until smooth. Adjust consistency with a splash of braising liquid so it is pourable. Season with salt and pepper.

4. Plate

To plate the tart spread a thin layer of Castelmagno sauce on each plate. Place the baked tart on top. Arrange the braised beef pieces with a little of their braising sauce over the tart. Finish with a drizzle of Castelmagno sauce over the top.

Serve immediately, and enjoy with a glass of Cavallotto Bricco Boschis. Buon appetito!