Veal Scaloppine with Marsala and Cream
A gentler, richer variation of Veal Marsala. A splash of cream softens the wine’s intensity, creating a velvety sauce.
Frittata with Asparagus
Tender asparagus spears are briefly cooked, chopped, and mixed into a fluffy egg and Parmesan base. This frittata highlights the fresh taste of green spring …