Pot Au Feu Of Osso Buco With Caribbean Flavor And Fungi Recipe

This dish combines traditional Italian osso buco flavors with Anguilla’s tradition of making stews. The concept came from the members of our kitchen staff here at CuisinArt Resort & Spa who grew up on the island; they noticed my seasoning, sautéing vegetables, adding water, and cooking for 90 minutes, and then adding the meat, like you would when making a stew.Fungi is a cooked cornmeal paste, very similar to polenta, that is well-loved in the Caribbean. Chef La Guenan substitutes in traditional polenta in this recipe.