parmesan, extra virgin olive oil, spinach, artichoke & veal broth recipes
1 recipes
Page 1
Il Gattopardo’s Veal “Braciola” Scented With Wild Fennel Pollen, Filled With Baby Artichoke, and Provola
thedailymeal.com
Ingredients: veal broth, parmesan, extra virgin olive oil, artichoke, spinach, veal roast, provolone, heavy cream, butter, white wine, celeriac, garlic, fennel pollen