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Roman Saltimbocca alla Romana: veal roman style
posted by paolo
Take some thinly sliced pieces of veal. If the
veal is slightly fatty, the dish comes better but
of course it may be a bit less healthy. (Once in
a while doesn't matter if y ...
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1649
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None
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Mon October 8, 2007 9:56pm
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No reviews
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Venetian Chicken stuffed with Prosciutto and Fontina
posted by Dan
Divide the chicken breast into 2 halves. Place
each between sheets of waxed paper and pound them
thin with a mallet, the flat of a large knife, or
a rolling pin. Trim the rind ...
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6778
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None
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Thu September 13, 2007 12:21pm
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No reviews
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Venetian Marinated Radicchio
posted by Dan
Bring the water, vinegar, sugar, salt, 2 teaspoons
black peppercorns, and one teaspoon of juniper
berries to a boil in a large deep saucepan. If
using round heads of radicchio ...
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6364
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None
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Thu September 13, 2007 11:26am
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No reviews
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Kirkland Signature Mozzarella + Prosciutto
posted by paolo
Kirkland Signature Mozzarella + Prosciutto
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6199
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7.00
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Fri September 7, 2007 4:31pm
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1 reviews
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Citterio Mortadella, Prosciutto Cotto, Cooked Hot Ham
posted by Dan
Panini Mortadella, Prosciutto Cotto, Cooked Hot
Ham in one package.
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4026
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8.00
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Thu September 6, 2007 4:20pm
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1 reviews
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Citterio Prosciutto Di Parma
posted by Dan
Citterio Prosciutto Di Parma
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3899
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None
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Thu September 6, 2007 4:13pm
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No reviews
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Pasta Romana Girasoli
posted by Dan
Ravioli with Prosciutto from Parma and Parmesan
cheese
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9028
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None
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Wed September 5, 2007 11:35am
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No reviews
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Carando prosciutto
posted by paolo
Italy has both Prosciutto crudo ( raw ) and cotto
( cooked ). Usually both Italians and Americans
refer to prosciutto as the raw one. Crudo is the
product that Americans simpl ...
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2930
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4.00
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Fri August 31, 2007 10:00pm
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1 reviews
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