Ingredients

• 500 g Ramandolo wine
• 32 plums
• 8 pork cheeks
• 1 onion
• 1 clove of garlic
• 1 carrot
• 1 stalk of celery
• 00 flour
• sugar
• cloves
• extra virgin olive oil
• butter
• rosemary
• thyme
• salt
• pepper in grains

Slice the onion into thin sticks and stew in a large saucepan with a thin layer of oil and a clove of garlic.
You do simmer the wine over low heat until the volume is reduced by half. Add it to the onion.
Flour the pork cheeks lightly and brown them in an iron or non-stick pan with a drizzle of oil or a little butter.
Transfer the cheeks browned in the casserole with onions; add 2 cloves, the peeled carrot, celery, 8 plums without the stones, a few peppercorns, a little rosemary and thyme.
Cover with as much water as it takes to submerge the cheeks and fruit. Cook covered slowly for about 2 hours, until the cheeks are soft but whole. Drain the cheeks.
Filter the sauce and let it cool; degrease it and let it reduce, if needed. Heat the cheeks in the sauce just before serving.

FOR THE CONTOUR
Distribute 24 plums without the stones, but left whole, in a pan, add a few flakes of butter, a little sugar and salt and bake them in the oven at 180 ° C for 8-10 minutes.

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