Pork cheeks in red wine

Remove excess fat from the cheeks and season with salt and pepper. Dredge in whole wheat flour and remove a little of the excess. In a pressure cooker, pour EVOO and when it is hot, seal the cheeks. Set aside.

With what is left in the pressure cooker of the cheeks, add a little more EVOO and add the green bell pepper, leek and onion and add a little more salt. When they are poached enough, add a small glass of red wine and turn up the heat to maximum and let it evaporate.

Once the wine has evaporated, add the chicken broth and the bay leaf, the sweet paprika, the cheeks, the potatoes and the carrot. Close and cook for 20'. When the 20' have passed, remove from the heat and wait until it goes down.

Once the pot is lowered, take out the potato, the carrot and the cheeks and blend the rest of the ingredients. Then we incorporate what we had previously taken out.

From that point on, if you want the broth to be thicker, it is a matter of turning up the heat and letting it lose water. It is up to the consumer's taste.