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Sunday night I made a salad that featured domestic prosciutto, mozzarella cheese, and tomato, with left-over bread. It was delicious. I used a creamy parmesan-pepper dressing.
The main course was a special Cavanna-made gorgonzola (blue cheese) gnocchi, with a tomato and basil sauce. I augmented the cheese factor by adding fresh grated parmesan. It too, was delicious.
Here’s another gratuitous shot of that salad.
Filed by MessyChef at April 21st, 2008 under In the Kitchen
Brie,
There’s not much of a recipe. I bought the pasta and sauce from Gianni Cavanna and added a little EVOO to his “rustic” tomato sauce.
The salad- just combined salad greens, tomato, meat, and cheese; used a bottled dressing. Really “simple” on this one. I get yelled at when I make messes; the chicken was Saturday night, so I had to behave on Sunday. 
where did you find a creamy parmesan-pepper dressing? i’ve looked everywhere…
Comment by shane — May 11, 2008 @ 2:36 pm
Any chance I could get the recipe? This looks seriously awesome.
-B
Comment by Brie — April 21, 2008 @ 7:36 pm