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I had made chef Johns butternut squash soup earlier in the day YUM and had leftover fresh sage. Chef Jon you did it again.
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. Thank you chef John for sharing this. I think it was one of the best dishes I ever made. Rolled it up and lightly coated the top with the same and put strips of prosciutto on top.
My fiance loves your easy but tasty recipes. I used olive oil seasoned panko just a dusting Rosemary garlic powder fresh sage prosciutto and Parmesan reggiano for the filling. If you ever do a live demo let us know.
But this one was a great recipe to try and tasted awesome and it goes to my starred recipes. I dont know what is all the fuss about carrot cake it never tastes like carrot.
A Conversation With Chef Jessica Rosval Of Casa Maria Luigia La Cucina Italiana
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A Conversation With Chef Jessica Rosval Of Casa Maria Luigia La Cucina Italiana
A Conversation With Chef Jessica Rosval Of Casa Maria Luigia La Cucina Italiana