Total: 4 results found.
Serves 6. Recipe and photography by Dani Colombatto.
Created on 15 August 2019
Courtesy of Jack Gilmore
Created on 29 October 2014
... an opulent tomato sauce with a garlic-shrimp topping and the bitter edge of Brussels sprouts, and boldly says I deserve a substantial red wine, please! Perissos Vineyard and Winery Aglianico, grown in ...
Created on 30 October 2013
Courtesy of Chef Andrew Francisco The goat loin and tenderloin are the best cuts for tartare because of their natural tenderness and absence of interior connective tissue. Like any other red meat, goat ...
Created on 25 November 2012