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It also goes well with poultry, pork, veal and baked ham, he said.
She adds to this base other meats, preferably equal amounts of ground pork, veal and lamb.
It arrived on a foot-long board and was covered with a hearty ragù of pork, veal and beef.
I make them from lamb, pork, veal, chicken, turkey, venison, wild boar, elk, all natural, organic," he rattled off.
The lasagna (made with pork, veal, chicken livers and prosciutto) did a deft, unusual seesaw between heartiness and delicacy.
We also gave high marks to the tender short ribs with mashed potatoes and the capellini Bolognese, with a sauce that contained braised pork, veal and beef.
Similar(25)
I ate an elegant $12 bowl of house-pulled spaghetti with beef-pork-veal meatballs and a vibrant tomato sauce.
Another time, two of us shared a Gallic charcuterie of two French saucissons, pork-veal pate made with prunes and Armagnac, giant piquant capers, Pommery mustard and cornichons.
Only a tad less ambrosial was the country-style pâté, a coarsely textured pork-veal-bacon pâté with warm raisin toast, which arrived in a circle of alternating dabs of balsamic reduction and Dijon mustard.
Pork (or veal) saltimbocca: Pound pork or veal cutlets thin; top with ham (prosciutto preferably) and cheese (maybe Gruyère).
The cool salad of cartilaginous pork and veal tendons, nervetti, comes as an appetizer along with carpione, tiny onion and vinegar dressed cold veal cutlets.
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CEO of Professional Science Editing for Scientists @ prosciediting.com