Man, what a dinner tonight! First, let me say I didn't measure anything, just kind of winged it according to the directions in the recipe. And I did finish the dish at the end with a couple of good swirls of butter to enrich the sauce, making it all luxurious and velvety. This has all the flavor you'd expect from a braised meat, yet it takes a fraction of the time. The combination of the balsamic vinegar, Dijon and Herbs de Provence obviously work together to create something pretty extraordinary. I served this tonight with Parmesan Garlic Orzo (tho' it was a toss up with just a pasta with garlic and olive oil) and fresh green beans sauteed with red bell peppers. It was a beautiful plate and a truly delicious meal. (Note: Don't have provolone? No worries! Any good, semi-soft cheese will work just fine!)
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Man, what a dinner tonight! First, let me say I didn't measure anything, just kind of winged...