Tagliatelle with stew sauce, saor of peppers and grains of cucunci
Ingredients for 4 people: 250 gr. of Filotea egg tagliatelle; 370 gr. of veal stew; ½ tablespoon of finely chopped cucunci; 2 red peppers; 1 shallot; 1 tablespoon desalinated capers; 1 Cavasso Nuovo red onion; 1 carrot; 1 bay leaf; 300 ml. dry white wine; 500 ml. of vegetable stock; a pinch of brown sugar; 100 ml. of apple cider vinegar; salt to taste; sweet chilli to taste; extra birgin olive oil.