Roasted Mushroom Rosette in Creamy Parsnip Sauce

Serves about 2 adults, weighs a little over 1 pound, includes 6-8 individual rosette

Rosette or "little roses" use our thin and delicate sfoglia spread with roasted farm grown wine cap mushrooms in brown butter with farm grown sage, chives and oregano. Rolled into roses and then smothered in our favorite farm version of a alpine sauce. Featuring our farm grown parsnips blended into a creamy rich bechamel with parmigano reggiano 36 months old from Vaca Bianca heritage cows and a touch of nutmeg. . A dusting of parmigiano finish off these delicious roses.

Grab a bottle of the 3 medals balsamic vinegar for a drizzle over the baked rosetta!

Ready to just pop in your oven at 425 for about 40 minutes and enjoy. 

This traditional baked pasta dish originated from Emilia Romania in Northern Italy. It is traditionally spread with parmesan besciamelle and prosciutto cotto then rolled tight, topped with more besciamella and baked. Our version is our vegetarian farm to table take on this classic!

Contains: Wheat, Dairy (milk, parmigiano reggiano), Eggs