Apr
16
2010
Roman Feast
Inspired by Saveur’s April edition where Roman food was key, I decided to host my own empire styled meal using recipes from Anya Von Bremzen’s article. The results were fantastic, and not nearly as complicated as I thought.
The menu for my feast: Spaghetti alla carbonara, fagioli e tonno (white beans with tuna), finocchio con latte al forno (fennel baked in milk), and broccoli strascinati (broccoli with garlic and hot peppers).
