‘Tiny Bites’ of News from Morso
FEBRUARY 17TH COOKING DEMO MENU
Starter
Puntarelle con Alici, wild green chicory, imported from Rome Italy, thinly sliced and served with a garlic and anchovy dressing
Wine : Pecorino Organico Frentana 2012
First Demo
Polpo alla Griglia, grilled Mediterranean Octopus salad, with capers, onions, arugula, and roasted fingerling potatoes
Wine : Pecorino Organico Frentana 2012
Second Demo
Sformato di Penne con Radicchio e salsiccia, baked penne pasta with Radicchio and crumbled sausage
Wine : Valpolicella di Ripasso Superiore 2011
Dessert
Pere al Vino Rosso, Red wine poached pears
No comments
You can be the first one to leave a comment.