I'm hosting a dinner party this Saturday night and am working through the menu.
Right now, I'm thinking of serving the following:
Butternut Squash and Cider Cream Soup (as found on fall soup thread)
Veal Osso Buco with Toasted Pine Nut Gremolata from Babbo Cookbook.....
A few questions.
1. Do you think these go well enough together, or will they both be too rich, etc?
2. What else can I serve with the Osso Bucco? Prefer something green to balance the meal (the book recipe pictures Brocoli Rabe I believe)
3. Dessert....Any ideas for a nice, seasonal dessert?
Any other tips, comments are greatly appreciated. Thanks in advance...
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