Home > Magazine Archives > Oct. 31, 2011 Issue > Features
Brasato di Manzo With Rosso Conero
Chef Michael White, Osteria Morini, New York
Owen Dugan
Issue: October 31, 2011
Chef Michael White is known for cooking refined, inventive Italian food in upscale restaurants. And he proves it in this recipe he shared with Wine Spectator. It is Brasato di Manzo, which means simply "braise of beef. The main thing, though, is that this is a crowd-pleaser, a hearth in a pan. As White says, "Everyone loves long-cooked meat."
For the full article, check out the new issue of Wine Spectator, on newsstands October 4, 2011.
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