#Ossobuco in vino bianco — #veal shanks braised in #cognac dry & dry #vermouth; w/ diced onions minced garlic, & gremolata.
Served over “#risotto di grano” made wheat berries (bacche di grano), cooked in beef stock, and later adding pancetta, diced onion, garlic, a bit of tomato paste, honey, and just a small jigger of red wine vinegar. Finally, peas are folded into the mix.
The #wine is 2020 #PinotNoir from #willamette Valley estate of Elk Grove Vineyards.
Day 53/90 of autumn #CucinaItaliana