Asparagus Omelette with Prosciutto, Parmigiano, Mozzarella and a Balsamic Reduction - G.S. Argenti
Автор: Italian Food with Chef G.S. Argenti
Загружено: 2022-03-17
Просмотров: 197
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Northern Italy, specifically the region of Emilia Romagna is the most famous of all the regions for its exceptional food. In fact, even the Madonna in Bologna is a little plumper than normal. Why? Because this region's food is so delicious. In this Omelette Chef G.S. Argenti uses the best of Emilia Romagna to create an omelet indicative of the best of the best products of this area. Prosciutto de Parma along with Parmigiano-Reggiano and a Balsamic Reduction team up with fresh tender asparagus, organic eggs and mozzarella cheese to create a seriously good dish that has many various flavor levels. It’s easy to make and the products are readily available literally in any city in America. You owe it to yourself to make this particular dish for brunch for yourself, your family and loved ones and even your friends. It’s fast, easy and you’re going to love it.
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