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Ravioli d’Anatra Confit con Burro Nocciola, Salvia e Nocciole Piemonte (Italian Duck Confit Ravioli with Brown Butter, Sage & Piedmont Hazelnuts)
Serves: 4 | Yield: Approximately 28 to 32 ravioli | Preparation: 1 hour 15 minutes | Cooking: 20 minutes | Difficulty: Advanced | Course: Primo Piatto Story of the Dish Duck confit translates beautifully into the language of Italian filled pasta. Slowly cooked duck becomes the foundation of a concentrated ravioli filling. Brown butter provides toasted, nutty aromas, fresh sage brings an herbaceous note, and roasted Piedmont hazelnuts add texture. The objective is richness wit
4 min read
Ossobuco alla Milanese (Italian Milanese Osso Buco)
Traditional Milanese braised veal shanks with gremolata and saffron risotto.
4 min read
Fegato di Manzo Scottato con Burro Nocciola, Salvia, Pere Caramellate e Nocciole del Piemonte (Italian Seared Beef Liver with Brown Butter, Sage, Caramelized Pears and Piedmont Hazelnuts)
A precise Italian beef liver preparation with brown butter, sage, caramelized pears and Piedmont hazelnuts, including professional technique, five wine pairings, storage, and nutrition.
5 min read
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