What was once an Italian necessity for so many, cucina povera is recognised today for its richness of history, flavour and oh so delectable falling apart textures.
It emerged as a cuisine of the poor, using the cheapest cuts of meat when you could get them, foraging for wild herbs, fruits and vegetables and what you could grow yourself. Using the cheap cuts usually involved long, slow cooking. And this is what gives this cuisine its deep, warming and comforting flavours.
Beef cheeks braised for as long as you can wait are no exception and this recipe, while simple to make, gets its intense flavour and melt in the mouth texture from at least 12 hours’ slow cooking. The longer the better.