Siamese Chefs
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Tuesday, August 2, 2011
Spicy basil Buffalo meatballs in a Port sauce with Parmigiano Reggiano pepper cream.
NEVER throw away your Parmigiano Reggiano rinds!
Let simmer in heavy cream on low for an hour or so.
Delizioso!
These are mini meatballs. Makes a wonderful appetizer.
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