Italian
Spaghetti Carbonara
Silky Roman pasta bound with egg yolks, pecorino, and crisp guanciale -- never cream.
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Free recipe
Osso Buco alla Milanese
Veal shanks braised to spoon-tender with white wine and gremolata.
In the kitchen
Method
1
Brown the veal shanks hard on all sides in a heavy pot, then set it aside.
2
Soften the aromatics and onion in the rendered fat until sweet and golden.
3
Return the veal shanks, add liquid halfway up, cover, and braise low until fork-tender.
4
Reduce the liquid into a glossy sauce, spoon it over, and serve.
Keep cooking
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