Monday, December 06, 2004

Involtini Night

To stave off the chilly night, dinner was braised involtini (an Italian word used to describe small bundles of food) of beef marinated with red wine, garlic, bay leaf and capers, massaged with herbs, slow-cooked with tender carrot and sweated onion, accompanied by garden greens and mashed garlic potato topped with red wine onion sauce and rounded off by Valhorna chocolate cake and strawberry and champagne ice-cream.

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