Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
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Last week, I restocked the fridge after returning home from a trade show in Orlando (where we ate twice at a terrific local in-a-mall restaurant called Ciao Italian Restaurant and at Fishbones, a chain but very good fish and steak place with a well-trained wait staff). For the second night home, I selected a medium-sized …
This dish sort of evolved one day when I had some leftover ham and pastrami. Subsequently, I used prosciutto, which is a little more elegant. It is important to have the deli cut the prosciutto or pastrami double thick or it will tear when tied. All the suggested stuffings work well here; the Stove Top …