Taglierini with ‘petina’ amd potatoes from Gordia

Dice the potatoes, blanch them, and put them aside. Slice the shallot and begin to sauté it slowly with a little extra virginolive oil, add the petina in julienne strips and pour over the juices from the veal.Cook the taglierini in plenty of salted water, drain them and pour them into the pan with the sauce; dust with the caraway powder, and serve with flakes of Malga cheese.