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Saltimbocca à la romaine
For the many years I’ve been making this Roman dish of veal and proscuitto rolled up tightly with garlic and fresh herbs, I’ve always assumed it took its name from the shape of the rolls when they’re sliced after cooking. … Continue reading
Posted in 7. Meat Dishes
Tagged jambon de pays, proscuitto, recipe, saltimbocca, veal, veau
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