Rosette in Salsa di Noci

Serves about 3-4 adults includes 9 individual rosette

Rosette or "little roses" use our thin and delicate sfoglia spread with a mix of Manfield Mushrooms blue oyster, pioppini and lions mane mushrooms or farm grown squash roasted in our profumo del vermont, Maple Brook Farm ricotta, fresh herbs, and topped with our creamy Salsa di Noci Patrolman's blue cheese and black walnut sauce) and topped with Sweet Rowen Cheese Curds and 24 month Parmigiano Reggiano.

Ready to just pop in your oven at 425 for 30-40 minutes and enjoy. 

This traditional baked pasta dish originated from Emilia Romania in NortherPn 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, Eggs, Nuts