Steak Salad with Arugula and Parmesan Cheese
Whensummertime lastly strikes its stride, you start to recognize Italian food.
Thinkof figs, set up on a quite plate as well as showered with honey. Or best peaches emaciated in gewurztraminer as well as scattered with lavender. Or fresh-picked, fat asparagus, peeled off, steamed, snuffed with fruity olive oil as well as covered with carefully cut fragments of Parmesan Cheese.
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