Recipes
The infusion of the parmesan rind that can’t be grated, is a classic Italian way to flavour sauces. Alternatively, you can add about 30 ml (2 tablespoons) of grated Parmigiano-Reggiano cheese into the sauce at the last moment. You can also crumble triple cream cheese to garnish each plate (about 75 g of cheese for 6 servings).
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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Comments
brenda n.
A big hit! So yummy, lots of flavour. Thank-you for the video on how to cut up a rabbit.
june P.
Just WOW!
Fran W.
Excellent! Forgot the capers but had lots of rind so it we was salty enough.
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