Mortadella Crostini


-Ciabatta Bread

-Garlic Cloves

-1/4 pound of Mortadella

-Fresh Mozarella

-Truffle Oil

-Sea Salt



1. Preheat oven to 400 Degrees

2. Place bread slices directly on the oven rack for 6-7 minutes until toasted. Then remove from oven

3. Break apart the mozzarella into small pieces 

4. Place mozzarella and cut mortadella on top of ciabatta, add light salt and pepper to taste

5. Drizzle with a light amount of truffle oil

6. Put in the oven and broil at 450 until cheese begins to turn golden brown on top

7. To finish, drizzle with white truffle oil and serve warm



Wild Shrimp Risotto


Extra Virgin Olive Oil

1 cup Fresh Parsley

2 cloves Minced Garlic

1/4 tsp Red Crushed Pepper

1 Container Frozen Argentine Red shrimp

2 medium zucchini's

1 can Mutti cherry tomatoes

1/4 cup white wine

3 cups Arborio Rice

Approx 8 cups of Chicken Broth

1 cup cream cheese  



1. Defrost shrimp - slowly in fridge

2. In a large pot bring chicken broth to a simmer, reduce heat and keep hot

3. Slice zucchini into 1/4 inch quarter pieces

4. In a non stick pan, sauté with oil, garlic, salt, red crushed pepper, and 1/3 of the zucchini

5. Blend remaining zucchini to desired texture using a blender or immersion blender

6. In a separate large non stick pan, sauté olive oil, garlic, red crushed pepper and half the parsley

7. Add shrimp and cut up with scissors into smaller pieces. As soon as the shrimp begins to change color add the can of tomatoes

8. On high heat, begin adding rice. This process is called toasting of the rice. Wait for the rice to soak up all the juices, then add some white wine, sautéed zucchini and blended zucchini

9. Begin adding broth 1 ladle at a time (around 1/2 cup - 3/4 cup,) stir until broth is nearly absorbed (around 2-3 minutes)

10. Add additional ladles of broth (continue above process) around 15-18 minutes

11. When rice is nearly al dente, add cream cheese and parsley