Ox cheek Genovese with cheese-stuffed flatbread recipe
 Italian slow-cooked ox cheek is perfect comfort food in any weather, with cheese-stuffed flatbread to mop up the juices. 2 ox cheeks (beef cheeks)2 tbsp olive oil1 onion, peeled and quartered1 carrot, peeled and chopped into 42 celery sticks, chopped into 41 bay leaf1 garlic bulb, halved2 rosemary sprigs400g tin tomatoes250ml/9fl oz Italian red wine500ml/18fl oz beef stocksalt and freshly ground black pepper 2 ox cheeks (beef cheeks) 2 tbsp olive oil 1 onion, peeled and quartered 1 carrot, peeled and chopped into 4 2 celery sticks, chopped into 4 1 bay leaf 1 garlic bulb, halved 2 rosemary sprigs 400g tin tomatoes 250ml/9fl oz Italian red wine 500ml/18fl oz beef stock salt and freshly ground black pepper 400g/14oz strong white bread flour, plus extra for dusting10g/⅓oz salt, plus extra for sprinkling50ml/2fl oz olive oil, plus extra for brushing250g/9oz Stracchino cheese 400g/14oz strong white bread flour, plus extra for dusting 10g/⅓oz salt, plus extra for sprinkling 50ml/2fl oz olive oil, plus extra for brushing 250g/9oz Stracchino cheese 20g/¾oz Parmesan, grated50g/1¾oz pecorino, grated1 garlic clove, crushed2 tbsp pine nuts, toasted1 large bunch fresh basilolive oil 20g/¾oz Parmesan, grated 50g/1¾oz pecorino, grated 1 garlic clove, crushed 2 tbsp pine nuts, toasted 1 large bunch fresh basil olive oil 150g/5½oz fresh tagliatelle or pappardelle1 cooked potato, peeled and diced100g/3½oz cooked green beans, diced 150g/5½oz fresh tagliatelle or pappardelle 1 cooked potato, peeled and diced 100g/3½oz cooked green beans, diced Method To make the ox cheek, season the meat with salt and black pepper all over. Place an ovenproof dish (for which you have a lid) over a high heat and add the oil. Once hot, add the seasoned cheek and brown all over. Add the vegetables to the pan and sweat for 5–8 minutes. Add all the remaining ingredients except the stock and allow the wine to reduce by half. Add the stock, cover with the lid and simmer gently for around 2 hours, until the veg is soft. Remove the meat and strain the sauce. Pour the sauce back into the pan and reduce again over a high heat until it reaches your desired consistency. Break the cheek up into rough chunks and put it back into the sauce. Keep warm.Meanwhile, to make the flatbread, mix together the flour, salt and olive oil in a bowl along with 150ml/¼ pint water until it forms a dough (use a stand mixer with the hook attachment if you have one). Cover and set aside for a couple of hours.Preheat the oven to 240C/220C Fan/Gas mark 9. Roll out two sheets of dough around 2mm thick, the size and shape of a dinner plate. Spread the cheese over one and top with the other. Pinch the edges together and prick all over with a fork. Place onto a baking sheet, brush with olive oil and sprinkle with salt. Bake for 15 minutes. To make the basil sauce, pound all the ingredients (reserving half the basil for garnish) together in a pestle and mortar. Loosen with plenty of olive oil until it reaches a spoonable consistency. To serve, boil the pasta until just cooked and add the potatoes and green beans to a separate pan to warm through at the end. Drain the pasta and toss with the ox cheek and sauce. Add the warm potatoes and green beans and transfer into a serving bowl. Spoon over the basil sauce and garnish with basil leaves and grated Parmesan. Serve the flatbread alongside. To make the ox cheek, season the meat with salt and black pepper all over. Place an ovenproof dish (for which you have a lid) over a high heat and add the oil. Once hot, add the seasoned cheek and brown all over. To make the ox cheek, season the meat with salt and black pepper all over. Place an ovenproof dish (for which you have a lid) over a high heat and add the oil. Once hot, add the seasoned cheek and brown all over. Add the vegetables to the pan and sweat for 5–8 minutes. Add all the remaining ingredients except the stock and allow the wine to reduce by half. Add the stock, cover with the lid and simmer gently for around 2 hours, until the veg is soft. Add the vegetables to the pan and sweat for 5–8 minutes. Add all the remaining ingredients except the stock and allow the wine to reduce by half. Add the stock, cover with the lid and simmer gently for around 2 hours, until the veg is soft. Remove the meat and strain the sauce. Pour the sauce back into the pan and reduce again over a high heat until it reaches your desired consistency. Break the cheek up into rough chunks and put it back into the sauce. Keep warm. Remove the meat and strain the sauce. Pour the sauce back into the pan and reduce again over a high heat until it reaches your desired consistency. Break the cheek up into rough chunks and put it back into the sauce. Keep warm. Meanwhile, to make the flatbread, mix together the flour, salt and olive oil in a bowl along with 150ml/¼ pint water until it forms a dough (use a stand mixer with the hook attachment if you have one). Cover and set aside for a couple of hours. Meanwhile, to make the flatbread, mix together the flour, salt and olive oil in a bowl along with 150ml/¼ pint water until it forms a dough (use a stand mixer with the hook attachment if you have one). Cover and set aside for a couple of hours. Preheat the oven to 240C/220C Fan/Gas mark 9. Roll out two sheets of dough around 2mm thick, the size and shape of a dinner plate. Spread the cheese over one and top with the other. Pinch the edges together and prick all over with a fork. Preheat the oven to 240C/220C Fan/Gas mark 9. Roll out two sheets of dough around 2mm thick, the size and shape of a dinner plate. Spread the cheese over one and top with the other. Pinch the edges together and prick all over with a fork. Place onto a baking sheet, brush with olive oil and sprinkle with salt. Bake for 15 minutes. Place onto a baking sheet, brush with olive oil and sprinkle with salt. Bake for 15 minutes. To make the basil sauce, pound all the ingredients (reserving half the basil for garnish) together in a pestle and mortar. Loosen with plenty of olive oil until it reaches a spoonable consistency. To make the basil sauce, pound all the ingredients (reserving half the basil for garnish) together in a pestle and mortar. Loosen with plenty of olive oil until it reaches a spoonable consistency. To serve, boil the pasta until just cooked and add the potatoes and green beans to a separate pan to warm through at the end. To serve, boil the pasta until just cooked and add the potatoes and green beans to a separate pan to warm through at the end. Drain the pasta and toss with the ox cheek and sauce. Add the warm potatoes and green beans and transfer into a serving bowl. Drain the pasta and toss with the ox cheek and sauce. Add the warm potatoes and green beans and transfer into a serving bowl. Spoon over the basil sauce and garnish with basil leaves and grated Parmesan. Serve the flatbread alongside. Spoon over the basil sauce and garnish with basil leaves and grated Parmesan. Serve the flatbread alongside.