Ojjjj, it is veal with a tuna sauce. The fact it scares some, just makes me love it more. I have only found it once outside Italy, cheffs have told me good veal is hard to find. I think they should liberate themselves and play with other proteins, so I can have at least a tiny memory back of how it tasted the first time I had it
Been making this a lot lately and it’s so much easier/fancier than it sounds. Take a thinnish piece of bone in veal (traditional), pork, or chicken, bread it, and fry in a pan in some butter or olive oil. I like serving it with a saffron risotto (more work) or just a simple salad with balsamic vinaigrette. Put a little parsley over the meat too and have a lemon wedge to squeeze over.
Goes soooo well with veggies like squash and zucchini, which i adore having in my pasta. And I love the mouthfeel (🥴) of a thicker pasta Also since I grew up in Cincinnati, I have some more sinister takes on spaghetti toppings that I will not be sharing at this time…
Who created the fork? Who is France?
I think the best food is eaten with your hands. I know the movement "free the nipple" is important, but lets free the hands first!
Who married chocolate with milk? The aztecs didnt. I like the swiss, but cacao is mesoamerican, stop fucking it up with milk and palm oil. go to la rifa in mexico city
