RECIPE | Alessandro Negrini and Fabio Pisani's "Omaggio a Milano"
A delectable stuffed pasta dish from Alessandro Negrini and Fabio Pisani, the duo behind 2-Michelin-starred Il Luogo di Aimo e Nadia. Check out this recipe's ingredients and method here.
Keywords
- hotels & travel
Ingredients
- 300g fresh egg pasta
- 400g Fassone steer Ossobuco
- 50g carrot
- 50g celery
- 50g onion
- 20g sourdough semolina bread
- 30g grated Parmigiano Reggiano cheese
- 1 sprig rosemary
- 1 sage leaf
- 50ml white wine
- 20g extra-virgin olive oil
- 30g butter
- 0,5g nutmeg
- 1l water
- 6g salt
- 40g butter
- 40g grated Parmigiano Reggiano cheese (28 months of maturation)
- 45g milk
- 0,10g Sardinian saffron stigmas (soaked in 30g of water for 12 hours)
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