Veal cheeks cannelloni with foiegras and truffle.

1. We slightly cook the cheeks. Once they acquire a tan color, add the vegetables and sauté them. Finally, we add the tomato and add the glass of cognac.
2. When the alcohol its evaporated, we pour water and simmer for about 2 hours.
3. When the cheek is tender, we turn off the heat and add the foie gras.We grind everything with a mincer. We put it on the fire, add some cream and taste the saltiness.
4. We boil the pasta and we assemble the cannelloni with the meat and foie gras mix.
5. We reduce 1 liter of cream into half so we can get a bechamel. We make some parmesan shavings with a peeler. We laminate the truffle.

Plating:
And finally, we heat the cannelloni with the béchamel sauce and finish with the parmesan shavings and the truffle.