Shen SAWADE

Pasta Bolognese

PHARMACY Porta

DRINK BE

Sparkling Water

House Red Wine

Crispy rice balls stuffed with mozzarella and served with marinara sauce.

Arancini

Fresh mozzarella, tomatoes, and basil drizzled with olive oil.

Caprese Salad

Lemonade

Coke

Soft knots of dough tossed in garlic butter and herbs.

Garlic Knots

Panna Cotta

Garlic Bread

Lightly breaded and fried calamari served with marinara sauce.

Fried Calamari

Refreshing cocktail with rum, mint, and lime

Mojito

Classic cocktail with gin, vermouth, and Campari

Negroni

Pasta Carbonara

Pina Colada

Fried calamari served with marinara sauce

Calamari

Tequila, lime juice, and triple sec served with salt rim.

Margarita

Gelato

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Loaded with pepperoni and mozzarella cheese.

Pepperoni Pizza

Classic pizza with tomato, mozzarella, and fresh basil.

Margherita Pizza

In a bowl, mix soy sauce, honey, sesame oil, garlic, and ginger. Add the diced chicken and marinate for at least 30 minutes.

Marinate the Chicken

In a large skillet or wok, heat a little oil over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 7-10 minutes.

Cook the Chicken

Stir in the sliced red bell pepper and cook for an additional 3-4 minutes until the vegetables are tender.

Add Vegetables

Serve the chicken and vegetable mixture over cooked rice and garnish with chopped green onions.

Serve

Chicken breast, diced

Garlic, minced

Ginger, minced

Soy sauce

Honey

Sesame oil

Red bell pepper, sliced

Green onions, chopped

Cooked rice, for serving

Chop the onion, carrot, celery, and garlic. Set aside.

Prepare the Ingredients

In a large skillet, heat olive oil over medium heat. Add chopped onions, carrot, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Cook the Vegetables

Add ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 7-10 minutes.

Brown the Meat

Stir in crushed tomatoes, tomato paste, and red wine. Mix well.

Add the Tomatoes and Wine

Add Italian seasoning, salt, and black pepper. Bring to a simmer and reduce heat. Let the sauce cook for about 30 minutes, stirring occasionally.

Season the Sauce

Meanwhile, cook the pasta according to package instructions in a separate pot. Drain and set aside.

Cook the Pasta

Once the sauce is ready, mix it with the cooked pasta. Serve hot, topped with grated parmesan cheese and chopped fresh basil.

Combine and Serve

olive oil

onion, finely chopped

carrot, finely chopped

celery, finely chopped

garlic, minced

ground beef

canned tomatoes, crushed

tomato paste

red wine

Italian seasoning

salt

black pepper

pasta (spaghetti or your choice)

parmesan cheese, grated

fresh basil, chopped

In a food processor, combine the fresh basil, garlic cloves, pine nuts, and Parmesan cheese. Pulse until the mixture is finely chopped.

Prepare the Basil Pesto

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.

Add Olive Oil

Add lemon juice, salt, and black pepper to taste. Pulse a few more times to incorporate.

Season the Pesto

Transfer the pesto to a serving dish and enjoy it with pasta, sandwiches, or as a dip.

Fresh Basil

Garlic Cloves

Pine Nuts

Parmesan Cheese, grated

Olive Oil

Lemon Juice

Salt

Black Pepper, freshly ground

In a glass, muddle the fresh mint leaves gently to release their essential oils.

Muddle the Mint

Add the lemon juice and honey to the glass and stir until the honey is dissolved.

Mix the Ingredients

Fill the glass with ice cubes to chill the mixture.

Add Ice

Top off the drink with sparkling water and stir gently to combine.

Pour Sparkling Water

Garnish with a few whole mint leaves or a lemon slice if desired, and serve immediately.

Garnish and Serve

Fresh Mint Leaves

Ice Cubes

Prepare the Glass

Pour 4 cups of carbonated water over the ice cubes in the glass.

Add Carbonated Water

Add lemon slices and fresh mint leaves to the glass for garnish.

Garnish

Stir gently and serve immediately for a refreshing drink.

Carbonated water

Lemon slices

Fresh mint leaves

Ice cubes

If preferred, chill the bottle of red wine in the refrigerator for about 30 minutes before serving.

Chill (optional)

Carefully remove the cork from the bottle of red wine.

Open the bottle

Pour the red wine into a glass, filling it about two-thirds full to allow for aeration.

Pour the wine

Serve the glass of red wine and enjoy the flavors.

Enjoy

Red wine blend

In a large saucepan, bring the vegetable broth to a boil. Add the Arborio rice, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is creamy and tender. Remove from heat and let it cool.

Cook the Rice

In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent and fragrant, about 3-4 minutes. Stir this mixture into the cooled rice.

Sauté Aromatics

Add the grated Parmesan cheese, salt, and black pepper to the rice mixture, stirring to combine well.

Mix in Cheese

Take a small handful of the rice mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center and mold the rice around it to form a ball. Repeat this process until all the mixture is used.

Form the Balls

Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each rice ball in flour, dip it in the beaten eggs, and finally coat it in breadcrumbs.

Coat the Balls

In a large pot or deep fryer, heat the olive oil to 350°F (175°C). Fry the rice balls in batches until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.

Fry the Arancini

Serve the arancini hot with warm marinara sauce for dipping.

Arborio rice

Vegetable broth

Onion, finely chopped

Parmesan cheese, grated

Mozzarella cheese, cubed

All-purpose flour

Eggs, beaten

Breadcrumbs

Black pepper

Olive oil, for frying

Marinara sauce

Slice the fresh mozzarella and tomatoes into thick slices.

On a serving platter, alternate layers of sliced mozzarella and tomatoes. Tuck fresh basil leaves between the layers.

Assemble the Salad

Drizzle the extra virgin olive oil over the salad. Season with salt and black pepper to taste.

Dress the Salad

Enjoy the Caprese salad fresh as a side dish or appetizer.

Fresh mozzarella

Tomatoes

Fresh basil leaves

Extra virgin olive oil

Cut the lemons in half and use a juicer or your hands to extract the juice into a measuring cup, discarding the seeds.

Juicing the Lemons

In a pitcher, combine the freshly squeezed lemon juice, water, and granulated sugar. Stir until the sugar is completely dissolved.

Mixing Ingredients

Add ice cubes to the pitcher or individual glasses. Garnish with fresh mint leaves if desired. Serve immediately.

Chilling and Serving

Fresh lemons

Water

Granulated sugar

Mint leaves

In a large glass or pitcher, combine the Coca-Cola syrup with carbonated water. Stir gently to mix.

Mix Ingredients

Fill a glass with ice cubes and pour the Coca-Cola mixture over the ice. Optionally, garnish with a lemon wedge.

Coca-Cola syrup

Lemon wedge

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. Add the olive oil, salt, and flour gradually, mixing until a dough forms.

Make the Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.

Knead the Dough

After the dough has risen, punch it down and divide it into small pieces (about 1.5 oz each). Roll each piece into a rope and tie it into a knot. Place the knots on a baking sheet lined with parchment paper.

Shape the Knots

In a small saucepan, melt 1/2 cup of butter over low heat. Add minced garlic (4 cloves) and chopped parsley (2 tbs) and cook for about 2-3 minutes until fragrant.

Prepare Garlic Butter

Preheat the oven to 375°F (190°C). Brush the garlic butter mixture over the knots. Bake for 15-20 minutes or until golden brown.

Bake the Knots

Remove from the oven, brush with any remaining garlic butter, and serve warm.

Active dry yeast

Warm water

Sugar

Olive oil

In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes to bloom.

Prepare Gelatin

In a saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Heat over medium heat until the mixture is warm and the sugar has dissolved, but do not let it boil.

Make Cream Mixture

Remove the saucepan from heat. Add the bloomed gelatin mixture to the warm cream mixture and stir until the gelatin is completely dissolved.

Combine Gelatin and Cream

Pour the panna cotta mixture into individual serving cups or molds. Let them cool at room temperature before covering with plastic wrap.

Pour into Molds

Refrigerate for at least 4 hours, or until set.

Shen Sawade