Creste di Gallo with Lamb Meatballs and Kalamata Olives $12.50

Creste di Gallo with Lamb Meatballs and Kalamata Olives by Chef Filippo Fiori - Roosevelt

Chef Filippo Fiori - Roosevelt

Chef Filippo Fiori - Roosevelt

• Head Chef, I am Italian, I love pasta
• Master of Al Dente
• Only Italy's best cheeses and local proteins

Circle border i 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.

Ingredients 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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