a tasty b'dinner to remember thanks to Stephen at Marco Cucina Romana
saffron/fontina arancini w/ marinara
papradelle with duck meatballs (it appealed to the Chinese palate - think slmost chow fun-like texture with the yumminess of duck)
butternut squash risotto with crispy pork (braised, then deep fried hunk o pork)
roasted broccoli rabe
roasted lamb with polenta frites (polenta so cheesy, you'd think it was a polenta cheeto)
chocolate panna cotta (just perfect on the texture and flavor)
and fabulous wine
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