Creste di Gallo with Lamb Meatballs and Kalamata Olives $12.50
Chef Filippo Fiori - Roosevelt
• Head Chef, I am Italian, I love pasta
• Master of Al Dente
• Only Italy's best cheeses and local proteins
Description
Paccheri pasta with lamb meatballs and Kalamata olives in red sauce. Topped with pecorino romano and dill-infused EVOO. Served with a mixed greens salad with balsamic vinaigrette.
Available in Seattle
Ingredients
Creste di Gallo with Lamb Meatballs and Kalamata Olives (lamb, carrot, onion, carrot, celery, mint, rosemary, thyme, basil, tomato, wine, pecorino romano, dill, kalamata olives, evoo, breadcrumbs, anchovy paste, pasta (durum wheat,water))
Mixed Greens Salad (mixed greens, castelvetrano olives), Balsamic Vinaigrette (balsamic vinegar, evoo, salt, pepper), Ricotta Salata
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