Mile High Dining went to Italy via the Frasca Group for a takeaway and cook at home meal. It was takeaway #50. It was set for Sunday but 27 inches of snow delayed supper to Monday.
The meal included a salad, braised veal shank, risotto, dessert, a bottle of wine, and instructions.
First, the arugula salad had pecorino romano cheese, shaved fennel, and lots of white wine vinaigrette. It was easy to prepare. Mix everything in a bowl and serve. The tender arugula with the cheese made a great presentation and with the dressing a tart and delicious taste.
The saffron risotto had 6 different ingredients and required 30 minutes to prepare. First, you warmed the bouillon, while toasting the rice in a dry pot. Next you add the soffito which is finely diced veggies and oil. The add the brodo (bouillon) very slowly over the next 15 minutes. Finally, the salt, butter, and grana padano cheese is added. Ready to serve. The risotto was excellent in taste. Mile High Dining even had time to sip the wine.
The main dish of osso buco which means hole of the bone as the marrow provides an extra flavor to the sauce. The braised veal is placed in a pot with the sauce and cooked until the sauce becomes a glaze. It’s served sitting on the risotto and garnished with the parsley. The veal was good but the rissoto is the star of this dish.
The dessert is millefioglie (a thousand leaves). Thin layers of pastry covered with mousse and topped with roasted strawberries and rubarb. Easy to prepare. The light pastry makes it like eating a flat croissant covered with strawberries.
The wine, Cascina Preziosa Spanna, was perfect for a snow day, ruby red and strong.
My ratings are: It’s OK, Good, Very Good, and Excellent.
The verdict ⚖️ for the Frasca Group is Very Good.
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