Ingredients
- My husband and I were in Savannah recently and dined
- at the Firefly and while I can the Carolina red trout
- (which was great) he had the pasta lorraine. He
- raved about it so much that I actually called the
- restaurant (just this morning) and while they
- cannot give me the complete recipe, they did give me
- the incredients:
- Fetticune
- Portabella mushrooms
- red onions carmelized
- grilled leeks and grilled red pepper.
- topped with goat cheese.
- I'm just going to wing it.
Directions
As I said, I'm just winging it
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Submitted 1/31/07.
Source: restuarant
Submitted By: Pam Boynton
pamdb@iserv.net
Pasta Lorraine