Simone Zanoni’s Braised Veal Tortelli with Oyster Mushrooms, Parmesan and a Sage and Lemon Sauce
This pasta dish epitomises the Italian chef's mantra, using locally-procured ingredients to create a stellar meal rooted in his heritage.
Keywords
- hotels & travel
Ingredients
- 400g fresh pasta dough
- 600g braised veal breast
- 50g veal jus
- 200g oyster mushrooms
- 1 lemon
- 10g sage
- 50g butter
- 70g Parmesan
- 5ml apple cider vinegar
- thyme
- 1 clove of garlic
- knob of butter
- 100g oyster mushrooms
- 20g shallots
- 30cl white chicken stock
- 5g dried porcini mushrooms
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