Barolo Dinner - Riserva Recipe
Taste the flavors of Italy with our Barolo Dinner at Chef’s Table. This intimate affair will transport you to Northern Italy’s Piedmont region where you’ll indulge in some of the best Italian wines, guided by an Eataly wine expert. This immersive four-course dining experience will feature five curated fine wines that perfectly complement each other. You'll discover the distinct characteristics of Barolo, while your dinner is prepared right before your eyes.
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Ingredients
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Appetizer
Main Course
Dessert
Method
Appetizer Preparation
Prepare the Salad
Slice the heirloom tomatoes and arrange them on a plate. Tear the burrata cheese and place it in the center. Drizzle with olive oil and balsamic reduction, then sprinkle with salt, black pepper, and fresh basil leaves.
Main Course Preparation
Cook the Osso Buco
In a large pot, heat olive oil over medium heat. Season veal shanks with salt and black pepper, then brown them on all sides. Remove and set aside. In the same pot, add diced onion, carrot, celery, and minced garlic and sauté until softened. Add white wine and deglaze the pot. Return the veal to the pot, add chicken stock, tomato paste, bay leaves, and thyme. Cover and simmer for 1.5 to 2 hours until tender. Serve topped with gremolata.
Dessert Preparation
Make the Tiramisu
In a bowl, whip mascarpone cheese, heavy cream, and powdered sugar until smooth. Dip ladyfingers in espresso and layer them in a dish. Spread half of the mascarpone mixture over the ladyfingers, then repeat the layers. Dust the top with cocoa powder and refrigerate for at least 4 hours before serving.