This is the only official recipe for an Italian Secondo dish. Laid down by the guild of cook in Venice in the 50's or 60's (can't remember). FRIGGIN' AWESOME! Everything (as usual) has to be superfresh and it becomes SO hard to mess this up. All things spring too. Spring Sage, Spring Lamb. Super.
Made this again using pounded skinless chicken things. Not nearly as good, but acceptable for a sub.
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