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Joined Date: Oct 28, 2010
" I made this for a dinner party so i started by making a trial run early on in the day. I think stuffing need some binding texture to them and the recipe does not allow for that. I closed these up pretty well with toothpics and the mascarpone really want to just leak out of the chop when applied to a high heat skillet when searing. i combated this by adding italian bread crumbs and made a more binding stuffing. i found this gave the chop some great depth and this way you were able to appreciate each bite with the stuffing. I would recommend this reciped to anyone as it is simple to make but do recommend adding at least 1/2 cup of bread crumb and 1 tablespoon salted butter to help.
Im 27 y/o From Long Island, NY. Enjoy cooking for friends/family and even complete strangers. i am looking at getting into the food industry as either a catering chef or private dinner party chef, I have already succesfully catered a few parties. I love to cook with bold ingredients and mix italian flare with seafood and meat. Pasta is a favorite of mine as well/