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Joined Date: Jan 08, 2011
"Simply excellent! I serve it with a dollop of creme fresche or sour cream and rim the glass with 4 cooked, tail-on shrimps. Very impressive on a summer night with friends. "
"Outstanding and very easy to make. I used a shallot instead of an onion and it tempered the flavor. Big hit!"
"Excellent recipe, although it does take considerable time to make. I couldn't find San Marzano tomatoes, so I used 1 1/2 large cans of crushed Contidina tomatoes and it came out just fine. I also asked my butcher to slice the meat for braciole. He knew just what I was talking about and delivered 2# of thinly sliced meat that I just had to touch up with a few strikes of the meat pounder. Saved me tons of time.
Make stuffing a day before if possible.