Tortellacci Ossobuco with Sous Vide Pancetta, Vin Brule and Piave Stravecchio

Vin Brule is a mulled wine usually enjoyed in Italy, during the winter season and holidays. It is served all winter long by people of the Val Camonica, a valley in the Lombardy region of the Italian Alps. This traditional spiced wine is the inspiration for this recipe where it has been reduced down for a flavorful accent to the pasta.

4 Servings
Tortellacci Ossobuco with Sous Vide Pancetta, Vin Brule and Piave Stravecchio