Carmela’s Kitchen Italian Vegetarian Workshop
Time & Location
About the Event
Make rice and lentil filled savoy cabbage filled rolls with a classic mixed soffritto tomato sauce
Make cauliflower fritters with an aubergine caponata and roasted pepper dip
Make and form spinach and ricotta gnudi. Poach them and then heat with a browned butter, black pepper and sage sauce.
Prepare and fill Romano peppers with a fantastically light breadcrumb and Parmigiano Reggiano filling, roast them and serve with a balsamic glaze.