OMNI WORLD KITCHEN 2015 ALL RIGHTS RESERVED.

RECPIES

Mussels w. Panceta White Wine & Tarragon

RECIPE
Servings 2| Prep Time 15min|Total Time 15min

 

INGREDIENTS
2lbs - Mussel (LIVE)

1/4lb - Panceta (cubed)

2 Large shallots (minced)

1 WHOLE GARLIC CLOVE (MINCED) 

5-7 Sprigs of Tarragon

Small Handful of Parsley

2 Cups of White Wine

4-6 T Irish Butter
S/P - Tt

 

 

DIRECTIONS
In a large saute pan melt half of the butter and add pancetta. Cook pancetta until golden brown.Remove Pancetta from pan leaving rendered fat in the pan. Add garlic and shallots and cook until golden brown. Add Panceta back to pan. Add Musells to pan. Season thorouhly and add white wine,remaining butter and herbs. Cover pan and let mussel simmer until they all open.

Serve in a large Bowl with grilled baguette and fresh tarragon garnish.

ENOY FAM!

 Heirloom Tomato Caprese Salad w. Microgreens,Prosciutt & Honey Thyme Balsamic Vin

RECIPE
Servings 2|Prep 15min|Total Time 1 Day 1hour 15min
 

INGREDIENTS
2 Large Heirloom Tomatoes

6-8 Large Basil Leaves

1 small handful of micogreens

3oz of fresh mozzarella (torn)

2-3oz of prosciutto (torn)

Salt/Pepper- Tt
 

For Vinaigrette

REMEMBER THAT A GOOD VINAGRTTE IS 3 to 1 ( 3parts oil 1 part vinegar)

 

6Tbsp - olive oil

1Tbsp - minced garlic

1Tbsp - minced shallots

2Tbp - Fresh Thyme Leaes

2Tbsp - Balsamic Vinegar

2Tbsp - Honey

 Combine all ingredients in stainless steel bowl and whisk thoroughly.

DIRECTIONS
Cut heiloom tomatoes into desied thicknes. Arrange slices on top of microgreens. Tear mozzarella and proscuitto and arrange around the tomaotes. Tear Basil and dress salad with vinagrette. Dont forget the S&P!!!
Enjoy.

 

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