30 Nov TAGLIOLINE ALLO ZAFFERANO CONDITE ALL’ OSSOBUCO, GREMOLATA, SCAGLIE DI VACCHE ROSSE E TARTUFO NERO
Weekend Special: December 1 – 3, 2017
This week the focus is on being complex – what is wrong with combining two classic recipes to form a single delicious one? The goal is pasta and meat and Luisa Silvia materialized her idea into a single delicious plate to surprise her followers.
First we prepare the classic veal ossobuco, braising the meat at a very low temperature with celery, carrots, onions, white wine and a touch of our homemade tomato sauce. Handmade tagliolini with semolina flour, saffron and organic eggs are tossed with butter, Parmigiano Reggiano Vacche Rosse and black truffles flavored with a touch of gremolade.