April 4, 2015
INVOLTINI : BRESAOLA STUFFED WITH RICOTTA, ASPARAGUS AND CHERRY PRESERVE
INVOLTINI : BRESAOLA STUFFED WITH RICOTTA, ASPARAGUS AND CHERRY PRESERVE In the South of France during the spring season, when you go for a lunch in any restaurants or brasseries, they generally propose you lots of nibbles with yummy salads to choose from. Last time I have been there with my good friend Helene de Troie, […]