Chef Brad Nelson during Tony’s TV stint in Palm Springs with Desert Life Magazine back in the early 90’s. The Recipe: 1 Head of Napa Cabbage 1 Head of Radicchio Cabbage 1/2 Cup Virgin Olive Oil 1/2 White Wine Vinegar 1 Large Shallot 1 Large Head of Garlic 1/2lb Panchetta (Italian Bacon) 1 Package of 4×4 Won Ton Skins 1 Container of Goat Cheese Salt & Pepper to taste America Web Works www.americawebworks.com Tony Marino LIVE http … food cooking recipes restaurant marino tony italian salads …
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{ 4 comments… read them below or add one }
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
I cannot wait to try this. You took all the things I love and put them into one great-looking recipe! Great presentation by the chef, also.
you rock! will try it! I LOVE COOKED NAPA!
Love the recipe