Servings: six to eight.
I've been making this recipe since it first appeared in Fine Cooking and, together with 1) Israeli Couscous with Saffron, Toasted Pine Nuts, & Currants, and 2) Roasted Pork Loin with Maple-Mustard Crust, has become our de facto Easter meal. While I omitted the sundried tomatoes (my daughter dislikes it), it never disappoints and has become part of a favorite meal.
Most asked for recipe!..Great dish to share and the kids love it too!..
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