Wednesday, December 16, 2015





foodandwine:



© Quentin Bacon


Wine Wednesday: "The sauce fits the pasta,“ said chef Marc Vetri in praise of this tender veal ragu flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette. “The meat, the capers–they hang on to the pasta when you lift up your fork.”


Recipe: Orecchiette with Veal, Capers and White Wine




This delicious winter pasta pairs beautifully with our “Olivar” white blend from Cesconi.

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