-
Kevin Godbee ha publicado una actualización
Braised Beef Tortelloni with a reduced sauce of red wine, veal demi-glace and balsamic vinegar. Steamed Broccolini tossed in EVOO and Maldon Salt. It was so delicious that two out of three of us had a second plate.
Lana Mihajlović, Judy Keegan yAntonio Salvador Moreno Carretero8 Comentarios-
Level:
Scoolinary Team
Kevin, what a delicious-looking dish! The tortelloni you made look spectacular, and pairing them with the red wine sauce and steamed broccolini seems like a perfect choice. Did you also make the fresh pasta at home, or did you use a ready-made base?
Thanks for sharing it with the community.1-
@sussan_scoolinaryteam Thank you! I made fresh pasta.
-
-
You know it’s good when you have to go back for seconds. Well done.
1 -
Level:
Stagier
The richness of the braised beef with that silky red wine and demi-glace reduction must have been pure comfort on a plate. Pairing it with simply dressed broccolini was the perfect balance. No wonder seconds were irresistible!
1-
@lanamihajlovic Thanks Lana!
-
-
Level:
Scoolinary Team
That tortelloni looks absolutely mouthwatering 🤩 The richness of the braised beef with red wine and demi-glace sounds spot on, and pairing it with broccolini is such a smart fresh contrast.
By the way, have you explored regional Italian courses too? Our Neapolitan Cuisine course dives into traditional pasta, sauces, and iconic dishes from Southern Italy—you might love it as much as your tortelloni! 🇮🇹
Check it out: https://www.scoolinary.com/courses/neapolitan-cuisine1-
@soldamiani Thank you, Sol! Yes, I have been looking at the regional courses. They are of great interest to me. I’ve finished one Peruvian and the Plating course, and I am almost finished with the Japanese course. I have a few other Peruvian courses in progress, and will soon start one of the Italian courses.
-
Level:
Scoolinary Team
@kevin-godbee We can’t wait to see what you’ll accomplish with these new concepts — and we’re here to follow you step by step along the way!
-
-
-
