Once again returning to our favorite clients on Saturday evening with a dinner for 6. Italian flavors, this time
appetizer:
freshly baked bread with bean dip and herbs
salad
roasted beets, cara cara oranges, mizuna with walnut orange dressing
entree
canneloni: homemade pasta stuffed with homemade almond ricotta and spinach and pine nuts with red sauce.
tempeh marinated and roasted in marsala wine, olive oil and fresh herbs (rosemary, oregano, thyme, sage) sauteed brocolli rabe with olives and capers
dessert
truffles with dried cranberries, rolled in pistachios
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