Ingredients:
2 buffalo jowls/Aglianico wine and Sangue Morlacco liqueur sauce/Butter-Oil-Salt
coffee – Malawi cane sugar
Onions, carrots, celery, cinnamon, cloves and extra strong coffee.
Smoked mashed potatoes
(Smoke the potatoes and mash them in the traditional way)

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Marinate the jowls with the mixture of onions, carrots, celery cinnamon, cloves, extra strong coffee and the Aglianico wine in a vacuum-packed container. Then remove the water from the jowls, the vegetables and the spices. Flambé the jowls in butter-oil with the Sangue Morlacco liqueur sauce, then add the vegetables, the spices and the marinated wine. Finish braising in the oven at 110°C in a pan with the lid on for three and a half hours.

Filter the cooking sauce and add two or three small cups of extra strong coffee and 100 grams of cane sugar.

Alternate some disks of jowl with the smoked mashed potatoes and add salt to the sauce.

I have paired this dish with theAglianico del Taburno Terra di Rivolta Riserva 2004 wine produced by Fattoria La Rivolta.

Mario Avallone, January 2010

This recipe is by the Stanza del Gusto  restaurant and has been reported by Marina Alaimo

Traduzione in italiano su http://www.lucianopignataro.it/a/la-ricetta-guancia-di-bufala-brasata/9959/