Presented by Mutti
These juicy little medallions brown beautifully and go from stovetop to dinner table in just minutes.
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Both my husband and I loved it. I served it over Arozo pasta. Would make again - simple and quick.
This was just okay. I probably would not make it again.
Excellent recipe. Next time, I would cut back on the salt: use less prosciutto; use no-salt added tomatoes or fresh tomatoes; add baking soda to cut down acidity.
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