2 tablespoons extra-virgin olive oil
2 sprigs rosemary, leaves picked
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 (4 ounce) fillet medallions
6 ounces dandelion greens
2 teaspoons minced garlic
6 ounces cippolini onions, chopped
4 ounces reduced barolo wine, for sauce
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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