One
of the richest pasta that we make is: Le Cameleon's Braised Veal with Fresh
Pasta From Bistro Cooking by Patricia Wells. To make this creamy rich veal
based pasta, we picked up beautiful veal shanks at McCall’s Meat and Fish. We
love this pasta. The sweetness of the carrots and the richness of veal are perfect together. To make it even richer we added some marrow! It is expensive because the veal that we use is the best. No
Parmesan Cheese for this style pasta!
We
started with a Fresh Date and Parmesan Salad, the dates are excellent right
now.
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