Join me as I travel, play, eat, live and work in cities and places around the world.
Published May 13th 2017
Thin ravioli pasta filled with braised veal Osso Buco is central to the 'Invertiti'. The veal shanks are cooked to tenderness and absorb the saltiness of the braising liquid before filling parcels of the handmade pasta. They are accompanied by a cream of bone marrow sauce and topped with sharp and salty Parmigiano Reggiano and the fragrant tang of lemon zest before serving.