Dine on a Porcini Mushroom and Prosciutto Bruschetta, followed by a flavorful autumn Minestrone with garlic bread. Deep-fried and stuffed mushrooms are next, paired with Filetti di Sogliola alle Bietole, a simple fillet of fish prepared with an excellent olive oil, butter, pine nuts and beet greens. Penne with sausages, breadcrumbs, garlic and chili are memorable; red wine vinegar and olive oil coat the penne. Walnut Tart completes your evening.
- Date: Mon., Oct. 1
- Time: 6:30-9:00 PM (2.5 hrs.)
- Location: 18 Summer St., Keene
- Instructor: Linda Stavely