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9 hours ago, Kim Shook said:So, this doesn't get cooked in sauce (like braciole does)?
there are many many 'versions' on the methods and the stuffings....
it's like the pounding thin thing - one book/site/post says _never_ the next expert says _always_ . . .
not seen "cross rib roast" in our markets - wonder if it's one of those many names thing?
I'll ask the butcher if he can cut one....
9 hours ago, Kim Shook said:So, this doesn't get cooked in sauce (like braciole does)?
there are many many 'versions' on the methods and the stuffings....
it's like the pounding thin thing - one book/site/post says _never_ the next expert says _always_ . . .
