Elena Corona
Más ideas de Elena
SAMA EN ESCABECHE CANARIO

Pasando de la teoría a la práctica. Recetas de cocina casera con paso a paso fotográfico.

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A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil- and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.

A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil- and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.