This is a monument of the Italian gastronomic tradition that requires the two most important cooking skills: love and time.
This dish gives you warmth, like a fireplace when outside is snowy.
My friends Martina and Ric live in Zurich. She is a swiss miniature embroidery creative, he is a half computer geek, half hipster english man.
They just moved to their new house and they kindly invited us over for a nice Sunday lunch, on the warmest November day Switzerland has ever seen.
I like veal because I find it tenderer and easier to digest than beef.
I especially prefer it to beef when cooking for kids.
When I arrived in Switzerland I couldn’t figure out why the veal was not light pink colour but red.