Stuffed Breast of Veal with Artichokes, Mushrooms & Cannellini Beans (VIDEO)
Chef John Tenaglia and Vincent Novello stop by the Cento kitchen to demonstrate how to prepare a Bonzette, Stuffed Breast of Veal with a side of artichokes, mushrooms and cannellini beans over Penne Rigate, with an anchovy, grated cheese and bread crumb topping.