Veal cheek with California Prunes and Jerusalem Artichoke Cream

Makes: 2Cook Time: 2 hours


  • 80g California Prunes
  • 2 calf cheeks
  • 4 cloves of garlic
  • 4 sage leaves
  • 2 spring onions
  • 200 g Jerusalem artichoke
  • 2 potatoes
  • 1 glass of white wine
  • Salt and Pepper To Taste.



1. In a saucepan, pour a drizzle of extra virgin olive oil, add two veal cheeks, cloves of garlic, sage, a pinch of salt, 10 whole California Prunes, white wine, 300 ml of broth and cook for about two hours.
2. To make the Jerusalem artichoke cream, fry the onion cut into julienne strips with a thread of oil.
3. Cut the Jerusalem artichoke and the peeled potatoes into small pieces and add to the sauté, cover with water and cook for 90 minutes.
4. Blend everything in a mixer adding two mint leaves.
5. Serve the Jerusalem artichoke cream in the middle of the plate, add the melting creams and the California Prunes cut in half.
6. Glaze with the cooking juices, a few mint leaves and a pinch of pepper.
7. Enjoy your meal!


Andrea Mainardi

Andrea Mainardi

Andrea Mainardi, also known as 'The Atomic Chef', is the proprietor of Officina Cucina in Brescia, Northern Italy where he serves a single table of 2-10 people for a ten-course sensory tasting experience. Andrea first worked with the California Prune Board on "Cotto & Mangiato", a daily programme on Italia 1 TV and has since developed 'the purple menu', creating exciting and enticing statement dishes using California Prunes that can be made at home to impress friends and family, whilst making full use of the fantastic flavour profile of California Prunes.