Rosso

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Favicons?domain=wwwThe State | December 02, 2009

Dishing with the Chef: Kristian Niemi of Rosso

Pour sauce over the mussels and sprinkle with parsley. Serve with crusty bread. Mussels alla Rosso. Kristian Niemi, owner of Rosso and Gervais and Vine has prepared three appetizers for your holiday parties. (Photos by Kim...

In this article: Rosso, Gorgonzola, Bread, Fennel, Herb, Garlic, Thyme, and Tomato sauce

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