The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded
Spezzatino alla fiorentina (Florentine Beef Stew in Chianti)
Page 429
Cuisine: Italian | Course Type: Soups and Stews
(1 review)
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Recipe Review
The Ducks Guts from Melbourne, Vic
Looked and smelt wonderful whilst cooking, but the end result was very bland. 3 basil leaves does not flavour a stew serving 4. It needed more aromatics - one of the guests suggested lemon zest and more black pepper. It was edible but next time I will try another recipe.
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