At Bistro Lepic, chef Simon Njiki-Nya cooks veal cheeks, a classic French slow braise he likes to pair with Orechiette pasta and basil.

Serves 4

1 - 1 1/2 pounds of veal cheeks (about 12 veal cheeks)
1 pint whole milk
1 peeled carrot, 1 stalk of celery and one small onion diced for a 'mirepoix'
1 1/2 pints veal stock
3 sprigs fresh thyme
1 bay leaf
2-3 cloves garlic, peeled and minced
A little blended olive and vegetable oil for sautéeing
Salt and pepper to taste

1 pound Orechiette pasta
1/2 pint heavy cream
Small handful of fresh basil leaves torn into strips
Scant 1/4 pound freshly grated Parmesan
Truffle oil (optional)

Clean and season the veal cheeks. Add minced garlic to enough milk to cover the cheeks and marinate them overnight covered in the fridge.

Drain and dry the veal cheeks with a cloth or paper towels, discarding the milk, then sear them in a thin coat of oil over high heat in a hot sauté pan.

In an ovenproof casserole gently sweat the diced carrot, celery and onion in a little oil with the thyme, bay leaf and garlic, then place the veal cheeks in the pan. Add veal stock to barely cover and cook uncovered in the oven for 1 1/2 hours at 300F.

Boil the orechiette pasta 'al dente'.

Drain then gently turn the pasta in the cream, fresh basil and Parmesan. Finish with a few drops of truffle oil on top.

To serve, mound individual servings of pasta in the center of each warmed pasta bowl and lean 3 veal cheeks against it, surrounding them with spoonfuls of their sauce.
 

Bistro Lepic & Winebar, 1736 Wisconsin Ave NW, 202 333 0111.

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