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2012-10-24
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Haven't been back to il Lido in awhile? This week's a terrific time to return, since Chef Andrea is featuring veal head on his current specials menu.Start with brain food: golden-fried and served with spinach, these veal brains are delicate in taste and buttery in texture, brilliant for whetting the appetite for meatier fare.Veal tongue braised with red wine. Tender, not rubbery, with a rich, bold flavor. Veal cheek, boiled to preserve its full gelatinous glory, spiced up a bit with horseradish
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