{"id":12609,"date":"2017-04-25T01:24:05","date_gmt":"2017-04-25T01:24:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12609"},"modified":"2017-04-25T01:24:05","modified_gmt":"2017-04-25T01:24:05","slug":"conchiglie-al-forno-costolette-di-vitello-balsamico-carote","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12609","title":{"rendered":"conchiglie al forno; costolette di vitello balsamico, carote"},"content":{"rendered":"

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It was\u00a0conchiglie al forno; costolette di vitello balsamico<\/em>; carote, or more precisely, and in English, baked shells with mushrooms and radicchio; one veal chop finished with balsamic vinegar, wilted radicchio, thyme-roasted carrots with micro fennel.<\/p>\n

I had half of the\u00a0conchiglie al forno<\/em>\u00a0remaining from April 19th<\/a>, and I really wanted to use it for a couple of primi<\/em>, to some interesting secondo<\/em>, which in my mind meant small meat portions. On Sunday it happened that I had a veal shoulder chop in the freezer, a portion I had already been concerned about because I knew it was smaller than what we would normally share. It seemed the perfect choice to follow the baked pasta.<\/p>\n

It was.<\/p>\n

Because I had accidentally\u00a0stinted on cream when I had originally assembled the dish (baked pasta rule #1: you will probably never have enough cream),\u00a0I added a little ricotta to the antipasto before I put it into the oven to heat up, and I drizzled a little olive oil around it\u00a0once it was in the serving bowls.<\/p>\n

That was the meal’s virtually automatic\u00a0primi<\/em>.<\/p>\n

The second course may have been\u00a0a perfect followup to the first, since I imagine both dishes to be very Tuscan.<\/p>\n

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