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2 to 4
Easy
By Fred Plotkin
Published 2001
I first tasted this dish when it was made for me by Gianni Cosetti, who used to rule in the kitchen of the Ristorante Roma in Tolmezzo. He was one of the first chefs whose fame extended beyond the region’s borders, and his influence on younger cooks is palpable. His great achievement was to combine the flavors of Carnia with a master’s approach to cooking I am grateful to him for sharing this recipe.