https://www.saltshaker.net/20120719/home-cheese-cured-meat Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 09 Jul 2015 15:53:40 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20120719/home-cheese-cured-meat#comment-240495 Tue, 09 Jun 2015 15:34:35 +0000 https://www.saltshaker.net/?p=8332#comment-240495 […] pureed together and whipped until light – based on a traditional Emilia-Romagna dip called spuma di mortadella. The pasta, large squares, folded over and shaped into […]

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