Bar Sugo Chef & Owner Cooks Up A Great Dish - WFSB 3 Connecticut

Bar Sugo Chef & Owner Cooks Up A Great Dish

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Bar Sugo

Beef and fonduta agnoletti with shitake mushrooms, black truffle, and pecorino romano

Ingredients:

8 pieces of homemade beef and fonduta agnoletti

1 tables spoon of butter

1 tablespoon of sautéed shitake mushrooms

½ teaspoon of chopped black truffle

5 shaves of pecorino romano

½ cup of pasta water

1 teaspoon of extra virgin olive oil

1 tablespoon of broth from braising the beef

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