Sunday night we returned to Chef’s Galley for our third demonstration dinner. The appetizer was Gamberi Burro Fusco: shrimp w/prosciutto ham with a lemon dressing. Pasta course was fresh Linguini with Meat Balls. The sauce was light and tasty; the “chip” was made of parmesan cheese, parsley and mixed herbs. The main course was Stuffed Chicken Breast w/mushroom and Mascarpone Polenta and Marsala Sauce. Desert was Tiramisu (please excuse the half eaten desert in the picture).
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