Here ‘s another recipe of the chef Marco Olivieri on the theme “no waste recipes after Easter lunch” gave me by the school of La Cucina Italiana in Milan. The brisée is presented already prepared. Time of cooking 30 minutes
Here ‘s another recipe of the chef Marco Olivieri on the theme “no waste recipes after Easter lunch” gave me by the school of La Cucina Italiana in Milan. The brisée is presented already prepared. Time of cooking 30 minutes