This couple's class starts with white bean and sage bruschetta for our appetizer. Then we will to make Chicken Florentine - we start with chicken breast, flattened out to be thin and dredged in seasoned flour and gently sautéed, the sauce is made with cream, white wine, fresh spinach and Italian herbs. The side dish is porcini mushroom and herb risotto. Our dessert is Chocolate chip Cannoli’s – creamed sweetened ricotta cheese with chocolate chips stuffed in a traditional cannoli shell.
Teacher: Chef Charles
Discussion
By posting you agree to the Terms and Privacy Policy.