One of Prosciutto Italian Kitchen’s specials last week was rigatoni Siciliana ($13.95), with Italian sausage, bell peppers, a light spicy tomato sauce and Parmesan cheese. Photos by Nicki Koetting/22nd Century Media
Prosciutto Italian Kitchen owner Arthur Osmani cooks gnocchi.
The chicken piccata dish ($16.95) at Prosciutto is cooked in a white wine and butter sauce with capers and can be served with sauteed spinach and roasted peppers. Colin Hanner/22nd Century Media
The gnocchi ($13.95) is cooked with veal ragu, peas and mushrooms.
