Mare e Monti Recipe

Boil the Potatoes

In a large pot, add the cubed potatoes and enough water to cover them. Add 1 tsp of salt. Bring to a boil and cook until tender, about 15-20 minutes.

Mash the Potatoes

Once cooked, drain the potatoes and return them to the pot. Add the butter and mascarpone cheese. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.

Blanch the Broccolini

In a pot of boiling salted water, add the broccolini and cook for about 2-3 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop the cooking process.

Sauté the Broccolini

In a skillet, heat a little olive oil and sauté the blanched broccolini for 2-3 minutes until heated through. Season with salt and pepper. Set aside.

Prepare the Grill

Preheat your grill to medium-high heat.

Grill the Petit Filet

Season the petit filets with salt and black pepper. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let rest.

Grill the Shrimp

Toss the shrimp with a bit of olive oil, salt, and pepper. Grill for 2-3 minutes on each side until they turn pink and opaque. Remove from the grill.

Sauté the Garlic and Mushrooms

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped wild mushrooms and cook until softened, about 5-7 minutes.

Make the Cream Sauce

Pour in the heavy cream, add thyme, salt, and pepper. Simmer for 5-10 minutes until the sauce thickens slightly. Set aside.

Assemble the Dish

On a plate, place a scoop of the mascarpone whipped potatoes. Top with grilled petit filet, shrimp, and lump crab meat. Drizzle the wild mushroom cream over the top and arrange the sautéed broccolini on the side.

Garnish and Serve

Garnish with additional thyme if desired and serve immediately.