FRESH MOZZARELLA

garlic • mushrooms • hazelnuts • garlic croutons

ESCARGOT

Blackened Shrimp

lamb chops marinated in rosemary, garlic & olive oil • mashed potatoes • broccoli rabe

Grilled Marinated Lamb Lollipop

Slice the fresh mozzarella cheese into thick rounds. Drain the roasted red peppers if they are in liquid.

Prepare the ingredients

On a serving platter, layer the slices of mozzarella cheese, followed by the roasted red peppers.

Assemble the dish

Drizzle the pesto sauce over the assembled mozzarella and peppers.

Add pesto

Drizzle olive oil over the top and season with salt and black pepper to taste.

Season

Finish with fresh basil leaves scattered on top for added flavor and presentation.

Garnish

Fresh mozzarella cheese

Roasted red peppers

Pesto sauce

Olive oil

Salt

Black pepper

Fresh basil leaves

In a mixing bowl, combine softened butter, minced garlic, finely chopped mushrooms, chopped hazelnuts, parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Prepare the Filling

Rinse the escargot under cold water. If using canned escargot, drain and rinse. Preheat the oven to 375°F (190°C).

Prepare the Escargot

Using a small spoon, fill each escargot shell with the prepared filling. Place the filled escargot in an oven-safe dish.

Stuff the Escargot

Bake in the preheated oven for about 15-20 minutes, or until the filling is bubbly and golden.

Bake

Serve hot, garnished with additional chopped parsley and accompanied by garlic croutons.

Serve

escargot (snails)

garlic cloves

mushrooms (finely chopped)

hazelnuts (chopped)

butter (softened)

parsley (chopped)

salt

black pepper

garlic croutons

Rinse and pat dry the shrimp. In a mixing bowl, combine all the spices: paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. Toss the shrimp in the spice mixture until well coated.

Prepare the Shrimp

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes on each side or until the shrimp are blackened and cooked through.

Cook the Shrimp

Remove from heat and serve the blackened shrimp over jasmine rice with a side of black bean salsa.

Shrimp, large

Paprika

Cayenne pepper

Garlic powder

Onion powder

Dried oregano

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add lamb chops and coat well. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Lamb

Boil potatoes in salted water until tender. Drain and mash with butter and cream to desired consistency. Season with salt and pepper to taste.

Prepare the Mashed Potatoes

Blanch broccoli rabe in boiling water for 2-3 minutes, then transfer to ice water. Sauté in olive oil with minced garlic until tender, about 5 minutes.

Cook the Broccoli Rabe

Preheat grill to medium-high heat. Grill marinated lamb chops for about 3-4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before serving.

Grill the Lamb

Plate the grilled lamb lollipops with a side of mashed potatoes and sautéed broccoli rabe. Enjoy!

Fresh Mozzarella

Escargot

Blackened Shrimp

Grilled Marinated Lamb Lollipop