Tag: duck breast

dinner, april 5, 2009

  • yellow cauliflower and Parmesan cheese unflipped frittata
  • duck breast stuffed Sienese style (garlic, fennel seeds, rosemary, Parmesan), served with oven fries roasted with garlic and thyme and finished with chopped parsley
  • wines: Garnacha de Fuego (Calatayud, Zaragoza) 2007 with the frittata;  Barco Reale di Carmignano (Tuscany) 2005 Casa Contini Bonacossi with the duck