Eggplant fritters and stuffed artichoke hearts Posted on March 5, 2017March 5, 2017 by amandacoccimiglio This was fun experiment with vegetarian (but far from vegan) food. Beinets d’aubergines au fromage de chèvre aux fines herbs et confiture de tomates Herbed goat cheese eggplant fritters with homemade vanilla-tomato jam and basil chiffonade Artichauts farcis en croûte aux champignons sauvages et épinards, sauce tomate au basillic Globe artichokes garnished with wild mushrooms, spinach, puff pastry, tomato sauce, basil and blanched baby vegetables March 5th, 2017
Tagliatelle Alfredo & Risotto à la Milanaise Posted on November 1, 2016November 20, 2016 by amandacoccimiglio Tagliatelle Alfredo with fresh basil and parmesan shavings Risotto à la Milanaise: Saffron tomato risotto October 31st, 2016