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Ossobuco served with risotto. This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. [5]
It’s so fresh and vibrant from the delicious briny clams. Get the recipe: Linguine alle Vongole. Sip and Feast. Garlic, lemon, and parsley join forces in a velvety, buttery, wine sauce to form ...
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Orecchiette with Veal, Capers, and White Wine. Ground veal works in a slew of Italian pasta sauces, with options for ragù, bolognese, and plenty more.
Linguine alle vongole. In the Liguria region of Italy, east of Genoa, spaghetti alle vongole (veraci) means spaghetti with tiny baby clams in the shell, no more than the size of a thumbnail, with a white wine/garlic sauce. Linguine also may be used for the pasta in preference to spaghetti. [citation needed]
Linguini with Clams Michael Psilakis Don Peppe: Ozone Park, NY: 9 EV309 Sauced Duck in Red Peanut Mole Sauce Michael Chiarello Topolobampo Chicago, IL: 9 EV309 Sauced Fish with Tamarind Sauce Duff Goldman Ambassador Dining Room Baltimore, MD: 10 EV310 With Fruit Green Papaya Salad Chris Cosentino Out The Door San Francisco, CA: 10 EV310 With Fruit
1. Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute.
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