- 4 slices (thin 1/8" thick) julienned Genoa Salami
- 6 slices (think 1/8" thick) julienned Prosciutto
- 6 grape tomatoes
- 1 cup fresh grated Parmesan
- 1/2 cup toasted almonds
- 1/4 cup Marsala
- 1/4 cup Pernod Liqueur
- handful fresh spinach
- 3 garlic cloves minced
- salt and pepper to taste
- 1 portabella sliced
- enough oil to sauteé
- 10 26/30 raw shrimp peeled and de veined
- 10 blue mussels
- 1 medium onion, small diced
- 1/2 cup basil chiffonaded
- 6 sun dried tomatoes, julienned
Sauteé onion until transparent. Add garlic, 1 minute. Add Salami and Prosciutto for 3 minutes. Add shrimp and mussels, sauteé 3 minutes. De glaze with Marsala. Add all other ingredients except Parmesan. Sauteé for 3-4 minutes. Add half of cheese, toss, and plate. Top with other half of Parmesan.
