- po****r
ingredient in Piedmont.
Other variations:
Agnolotti al sugo di
brasato Agnolotti del plin
Agnolotti di
magro Agnolotti del plin al sugo di arrosto...
- beans),
mondeghili (meatballs made with
leftover meat
fried in butter) and
brasato (stewed beef or pork with wine and potatoes). Season-related
pastries include...
- A
Lombard brasato di
maiale is
considered a
second course....
-
eating raw meat
seasoned with
garlic oil, lemon, and salt; carpaccio;
brasato al vino, wine stew made from
marinated beef; and
boiled beef
served with...
-
Florentine style')
Bollito misto Braciola,
braciola di
maiale Braciolone Brasato,
brasato al vino Bresaola,
bresaola della Valtellina Brodo di
carne Bruscitti...
- and raisins) and nuts
Zaeti (or zaleti):
cornmeal biscotti with
raisins Brasato all'Amarone:
braised beef meat
cooked with
Amarone wine,
often served together...
- with
Dungeness crab,
bison tartare, wagyu, beef Wellington, and coniglio
brasato.
Among ****tails on the
drink menu is the
Charring the Cosmos. Toptable...
- beans),
mondeghili (meatballs made with
leftover meat
fried in butter), and
brasato (stewed beef or pork with wine and potatoes). The
comune of San Colombano...
-
scone Luccio in
salsa Soups with broth: Dry
first courses:
Stracotto or
brasato, made out of beef. It can be
accompanied by
polenta Stracotto d'asino,...
- (with
saffron and beef marrow),
busecca (stewed
tripe with beans), and
brasato (stewed beef or pork with wine and potatoes). Season-related
pastries include...
