Sabato Beef Cheek & Mushroom Braise Confectionery Añana Salt is naturally sundried

Añana Salt is naturally sundried from spring water flowing from an underground 8000 year old spring formed where there was a vast sea 200 million years ago

in varying percentages

The palate is long and creamy

We love to add some fresh sage leaves and Salvagno pitted olives to the pan and toss with cubes of roast pumpkin

Southern Italy

Sabato Beef Cheek & Mushroom Braise Confectionery Añana Salt is naturally sundriedDescription A hearty and versatile braise; beef cheeks slowly cooked with fresh herbs and vegetables, topped with roasted portobello mushrooms. Serve traditionally with mashed potato or polenta and steamed greens or shred the meat and toss through Rustichella egg pappardelle topped with grated Parmigiano Reggiano. To heat: Remove plastic film and cover with foil. From frozen ~ Bake at 180C for 60 minutes. Uncover, and cook for a further 10 minutes, or