YORK TOWNSHIP, PA — Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday.
For more information: https://www.oliviasgettysburg.com/
Steak Roulade with Baked Crab Lasagne & served along with Italian style Zucchini…
Shrimp & Crab Lasagne:
1 LB Pasta
1/2 LB Jumbo Lump Crab Meat
1 cup Fresh Basil
Pinch - Nutmeg - freshly grated
1/2 LB Jumbo Shrimp (steamed & chopped)
1 LB Mozzarella- shredded
2 tbsp Grated Romano
2 cups Ricotta
Pinch - Black Pepper
1 tbsp fresh Garlic - chopped
2 cups fresh Tomato Basil Sauce
Mix all ingredients (except tomato sauce) in bowl. Spread onto pasta sheets. Roll & cut into wheels. Put a thin layer of tomato sauce in casserole. Place lasagne wheels on top. Bake at 350*F (covered) for approx 15 mins. Uncover & allow to brown nicely on top - approx 10-15 mins. Garnish w freshly chopped Parsley. Enjoy!
Italian Zucchini:
2 LB Zucchini- julienned
1 cup onions - diced
1 cup carrots - diced
2 cups Italian Tomatoes - puréed
2 tbsp Garlic Butter
2 tbsp E.V.O.O.
1/2 cup Fresh Basil
Pinch - Black Pepper
1/2 cup Chicken Stock
1/2 cup White wine
In a heavy bottom pot, sauté onions & carrots in Garlic Butter & E.V.O.O. for 2-3 mins. Deglaze w white wine. Add chicken stock, Basil, & pepper. Let simmer on Med heat (stirring constantly) for approx 5 mins. Add Zucchini. Cover & let cook another 3-5 mins, until zucchini is just tender. Enjoy!
Cocktails: Working with Hot Cocoa today!