The Tipp
Rustin negàa con purea
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A main course rooted in Lombard culinary tradition, in which veal nodini are floured, browned with pancetta and deglazed with white wine, then “drowned” and slowly cooked in hot broth. The meat takes on a yielding, exceptionally tender texture, steeped in a thick, dark and deeply flavoured sauce, ideally accompanied by a serving of warm, velvety purée.
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