Caramelle of ossobuco with cream of Nduja, mi-cuit and gravy of gambero rosso
This nice pasta form with ossobuco confers surprisingly well with shellfish. We chose the combo with gambero rosso which we gently cooked (mi-cuit) on the one hand and served in a strong gravy from the heads on the other. As an absolute boost to this dish, we chose Nduja. The spicy sausage from Calabria of which we made an aïoli with orange. A surprising but very successful combination.
FACT
The dough of the caramelle, also called candy, is finely rolled out and folded by hand. Pure craftsmanship on the plate !
