Chopped celery, carrots, onions and a little garlic (to taste)
Pepper and salt
Rosemary, sage and bay leaf beaten
PROCEDURE: Prepare a mixture of celery, carrots, onions and a little garlic, sauté the vegetables in olive oil, clean the cheek apart, brown it, peel it and add salt, then add it to the chopped vegetables, add the wine white and continue cooking adding some broth. The cooking is finished when the sauce is slightly creamy. Serve with saffron risotto.