Tendrons de Veau Le Caméléon

Tendrons De Veau Le Cameleon is one of my favorite pastas. It has a sauce that is incredibly succulent. We have made this pasta many times. You can get the recipe on our blog of: January 6, 2009. I highly recommend it. It also reheats without loosing any of its quality.

This dish turned out even better than it usually did, because we bought (new to us) noodles Cipriani Classica at McCall's Meat and Fish. The noodles were exceptionally thin and made the dish (along with the Oso Bucco from McCalls).