Bar Sugo Chef & Owner Cooks Up A Great Dish - WFSB 3 Connecticut
Member Center:
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
 | 
|
