Crisp rings of hard bread or rusk with a crisp consistency. May be used instead of croûtons. Can be sprinkled with a little water and then rubbed with tomato, garlic and olive oil.
Crisp rings of hard bread or rusk with a crisp consistency. May be used instead of croûtons. Can be sprinkled with a little water and then rubbed with tomato, garlic and olive oil.
A dish from Cùneo of pork liver and beef hash stuffed into a pig's caul with juniper berries, fried in butter.
Fricassée. Veal, usually topside, sliced, larded with pancetta, seared and then braised with Marsala wine.
