Cooking along with Anna, she will show the audience how to prep and prepare three dishes for a lovely al fresco (outside) dinner. Starting with antipasto, the guests will be wowed by the simplicity of a fresh salad with melone con prociutto. We will then move on to swordfish spedini with a zippy salsa verde dipping sauce. We will round out the night with an easy, make ahead Nutella panna cotta. Easy to make the night before so you can focus on the main event.
Anna Francese Gass