Recipe by Valentino Cassanelli: Linguine with ginger, veal and cocoa nibs — Food and Wine Gazette

Serves 6 For the veal: 1 veal head 2 onions, roasted 2 cloves 1 bay leaf salt White vinegar (80 g /litre or water) Place the veal head into a sauce pan and roast for 45 minutes at 190 ° C. 534 more words

via Recipe by Valentino Cassanelli: Linguine with ginger, veal and cocoa nibs — Food and Wine Gazette

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