Video 1 is here to check out if you havent seen it yet, Video 3 to come!
Series by Beryl Shereshewsky and Allegra Scarano
Video by Beryl Shereshewsky, Allegra Scarano, Vivek Kemp and Brendon Schulze
Course 1: Caprese Salad
1 heirloom tomato
1 ball of fresh mozzarella cheese
1 bunch of basil
Salt and pepper to taste
Remove basil leaves from stems. Slice the tomato and mozzarella into 1/4 inch-thick slices. Layer on plate: tomato, mozzarella, basil. Season with salt and pepper; top with olive oil and vinegar. Serve immediately.
Course 2: Linguini With Clams
3 pounds of clams
1 clove of garlic
1 bunch of flat-leaf parsley
Extra virgin olive oil
Red pepper flakes (a pinch)
1/4 cup of dry white wine (try pinot grigio)
Salt and pepper
While washing clams look for any that have opened. If the shells are cracked or open, discard them — a closed shell indicates a dead clam, and you do not want to eat one.
In your saute pan, heat the olive oil and add your chopped garlic and shallots. When the garlic begins to brown add the clams. After about 30 seconds add the white wine and cover the pot. Let the clams cook six to eight minutes, at which point they should open.
Once they are all cooked, strain the clams but keep the sauce. Remove the clams from their shells (you may choose to save some shells for plate presentation).
Cook the linguini.
Put the sauce from the clams back into the saute pan and bring to a boil. Add the chopped parsley (do this to taste, but we recommend a handful). Cook for about four minutes on low. Add salt.
When you feel the sauce is ready, add the clams and mix in the pasta.
Plate the dish and, if you’d like, use some of the more attractive shells as decoration.
Course 3: Strawberries and Watermelon with Fresh Mint
1 box of fresh strawberries
Half a watermelon
1 bunch of mint
Wash the strawberries and remove the heads. Cut into quarters.
With a melon baller, scoop out the watermelon.
Remove mint leaves from stems.
In a bowl, combine all three ingredients and top with honey. If you choose, you can add a bit of balsamic vinegar — this will give the sweetness a tangy layer.