The Tipp
Tagliolini Madonnina with ossobuco sauce
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Why try it
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This rich and comforting fresh egg pasta dish celebrates the history of Oltrarno. The thin, porous strands embrace a dense sauce made from the very long cooking of beef, which falls apart tenderly, releasing all its juices and the fatty roundness of the marrow. A enveloping, savory first course with an exquisitely home-style character, perfectly suited to the pasta sheet.
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