what we made for lunch 11.10.10

By steve_ny | Published
Nov
10
2010

fresh mozzarella, prosciutto di Parma with some of chef Matt’s red pepper jelly, on toasted integrale wholewheat bread (from Eataly!) and a spinach, sliced shallot and tomato salad

This entry was posted in Eataly, mozzarella, prosciutto di Parma, red pepper jelly.

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