First of all, carefully remove all the sinew from the meat. Put it in a heavy-bottomed casserole dish with 2 spoonfuls of olive oil and the rosemary. Season with salt and cook for about 15 minutes over a lively heat, pour in the white wine and let it evaporate, always maintaining the same heat.

In the meanwhile, slice the onion finely and then put it in a frying pan with 2 spoonfuls of oil; sauté over a moderate heat so that it doesn’t burn and season with a pinch of salt. When the onion is a nice and golden, add the sugar, stir well and continue to cook until the sugar turns golden brown as well.

At this point, put the cheeks (which in the meantime will be cooked) into the caramelised onion and leave to cook for another 5 minutes so the flavours mingle. Serve the cheeks nice and hot accompanied by their onion sauce.