This is a recipe of the chef Marco Olivieri of the school of La cucina italiana, tought to me and to other 3 people during a lesson won to a contest for the “no waste cuisine”. The theme was “no
Lamb bundles with mortadella, ham and cheese
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