Introduction
Scallop Candies with Borage, Snow Peas, and Peas is a first course that celebrates spring and everything that can be harvested during the season, from pods to wild herbs.
To prepare this dish, you will need to make fresh pasta, which will be shaped into “candies” after being filled with scallops (both the meat and roe) and caramelized shallots. The stuffed pasta is then served on a borage cream (made by blanching the leaves and blending them with oil and salt), and topped with blanched snow peas and peas.
Surf and Turf: Tomahawk Steak and Grilled Lobster Tails with Garlic Herb Butter ππ¦π₯©
One Pot Greek Chicken and Orzo
Giant “Baguette” Fries with Cheddar Cheese, Bacon, and Chicken ππ₯π§π₯π
Grillowany Ribeye z MasΕem ZioΕowym i ZΕocistymi Dodatkami π₯©π§π₯
Dip di spinaci e carciofi caldo – Dannatamente delizioso
π· Balsamiczny Stek Flank z Caprese π π§
π Copycat Pizza Hut Breadsticks π
Filet Mignon with Honey and Spice: A Sweet and Spicy Explosion ππ―”
Kurczak faszerowany szpinakiem i pomidorami z serem ππ₯¬π π§ β soczysty i pyszny!β