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porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized.
Contrary to the usual chicken fricassee (usually pale in color), this seafood fricassee is vibrant in color. The seafood fricassee has a nice refreshing flavor from the wine.
Spring and summer truly are my favourite seasons of the year as it usually involves three of my favourite things: gardening, reading, and recreating Roman foods.
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