| Description: | Veal breast, vegetables, and herbs are ground and simmered together with tomato and sherry. Tossed with fresh egg pappardelle and Parmesan cheese |
| Date: | 6.28.18 |
| Allergens: | Garlic, onion, dairy, gluten |
| Plating: | Large oval |
| Price: | $ 24.00 |
Cut pasta as shown into 1″ strips. Portion into 7 oz. nests.
| Portion | Plate Component | ||||
| 6 oz. | Veal sugo | ||||
| 7 oz. | Egg pappardelle | ||||
| 1 oz | Sweet butter | ||||
| 1 oz | Grated Parmesan cheese | ||||
| 1/4 oz. | Basil chiffonade | ||||
Cook the pasta in boiling, salted water for four minutes, then transfer to the pan with the sauce, allowing roughly 2 oz of pasta water to go into the pan.
