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fabiolouscookingday
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Roman Holiday

My name is Fabio Bongianni. I left my pursuit to become a lawyer years ago when I followed my passion and became a chef. I own 2 restaurants here in Rome. I am promoting a cooking course I am…Continue

Started Nov 16, 2009

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Guinea Ravioli with Poricini Mushrooms

Guineafowl RavioliIngredients2 legs from 1 bird and bust (your choice, I used Guinea fowl. The breast will be used for another recipe)1 stalk Celery1 Carrot1 white Onion¼ c olive oil1 clove of GarlicThyme1 c white white10.5 oz flour3 egg7 ozs ricotta4 tablespoons butter1/3 c parmesanPreparation:Wash and cut the celery, onion and carrot into small pieces. Place the clove of garlic in a pan with the olive oil and thyme for one minute then add the celery, onion and carrot pieces to cook. Chop the…See More
Sep 7, 2010
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A Fabiolous Cooking Day
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Italian Pasta
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Pasta
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Guinea Ravioli with Poricini Mushrooms

Guineafowl Ravioli



Ingredients

2 legs from 1 bird and bust (your choice, I used Guinea fowl. The breast will be used for another recipe)

1 stalk Celery

1 Carrot

1 white Onion

¼ c olive oil

1 clove of Garlic

Thyme

1 c white white



10.5 oz flour

3 egg

7 ozs ricotta

4 tablespoons butter

1/3 c parmesan



Preparation:

Wash and cut the celery, onion and carrot into small pieces. Place the clove of garlic in… Continue

Posted on September 7, 2010 at 10:59am

Chicken Cordon Blue


Posted on September 1, 2010 at 7:51am

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