Monday, February 2, 2015

David Rocco

This picture does not do justice to David Rocco's recipe for Agnello Con Pomodorini E Vino Rosso (Lamb in Cherry Tomato and Red Wine Sauce) that I cooked up for dinner. The cherry tomatoes (from last summer's harvest) blended with the wine to make a velvety sauce for the lamb to soak in. It was melt-in-your-mouth lamb.

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