2 (11 by 14-inch fresh pasta sheets, cut into 2-inch squares (about 64 squares)
1/2 cup grated Parmigiano-Reggiano cheese
1 pound veal stew meat
1 quart veal oil (veal deckle fat rendered down with pomace oil)
6 cloves of garlic
3 sprigs of fresh rosemary
Salt and black pepper
1 cup minced shallots
2 teaspoons minced garlic
2 teaspoons chopped fresh rosemary
1 tablespoon chopped fresh parsley
2 ounces dried morel mushrooms
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