Tonight for dinner...Locally grown, rainbow chard sauteed with sausage, in a portabella cap, topped with Asiago...Whole Bronzini baked in a red shrimp broth...Red Snapper pan seared with local shiitakes and shallots, with grilled asparagus, roasted red peppers, and lemon zest...N.Y. Strip Pizziaola Style, simmered in a red wine and crushed tomato sauce with sliced Sicilian olives and pieces of parmigiana cheese...Chicken Sorrentino, a boneless breast sauteed with shallots and sage in a double Marsala wine sauce topped with battered eggplant, prosciutto, and fresh mozzarella...BUON APPETITO!!!
Posted on: Fri, 25 Jul 2014 21:20:53 +0000
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