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Recipe... ish:
A red potato, diced and sauteed in butter till golden brown.What you get is sort of a rosti, and delicious beyond measure.
Pancetta, from Claudio's market in South Philly, slivered and added to the pan.
Portabella mushrooms, sliced and added to the saute.
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Grind on fresh pepper.
Two large eggs, blended with cream, poured onto the saute, and heat reduced.
Dollop on spoonfuls of rich Mornay sauce.
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Cover, and cook till well set.
Turn onto a plate...... enjoy.
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Oh... on a related note......
I have been bitched at by folks who claimed I made them gain weight.... by cooking for them I suppose. I'll leave that claim laying where it falls, with all the regard due.
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