We went to the Hollywood Farmer’s Market and they had some last of the season Morel Mushrooms and delicious fresh figs. We started with a Salad made from Prosciutto, Figs, Hazelnuts, and Ricotta Salata Cheese.
For the main course we had a Mushroom Asparagus Risotto. We used the recipe for Risotto con Luganegh Risotto with Pork Sausage, from The Cuisine of Venice & Surrounding Northern Regions by Guisti-Lanham Dodi. We left the sausage out because the mushrooms were so wonderful. At the very end we put cut up asparagus into the mushroom. It was a great enhancement! You can find the recipe for the risotto in our blog of: April 11, 2009. Click the date to get the recipe.
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