Entrée is a French word that, in the current gastronomic language, indicates the opening dish of a lunch. In the past the entrée was the dish that preceded the meat, but today it replaces the appetizer as well as the main course, and it is followed by a central dish of meat, salad, different side dishes, cheese and dessert. In any case, it is a preparation reserved for an important lunch.
Recipes made in Italy by Italians in Italian. Translated for You with Love