Target 12 on WPRI.com

In the Kitchen: Terra Di Mare

In the Kitchen
main bkg
bkg

This morning, we welcome back Chef and Owner of Parma Ristorante, David Ashworth. He is showing us how to make Terra Di Mare, a pan seared filet mignon, served with lobster ravioli in a pink lobster cream sauce with grilled asparagus wrapped with prosciutto.

Ingredients:
  • 2 six ounce filets
  • 5oz lobster meat
  • 1 bunch asparagus
  • 2 thin slices of prosciutto
  • 4 lobster filled raviolis
  • Salt to taste
  • Pepper to taste
  • Garlic powder to taste
  • 8oz of Parma pink sauce
Directions:
  1. Pan sear filet medallions, then set aside and cook raviolis al dente and place on plate with filets.
  2. Then top with pink sauce with the lobster meat.
  3. Wrap the prosciutto around the asparagus and place on top for garnish.

Rhode Show Content Disclaimer: The information, advice and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Download Mobile Apps from WPRI 12
DOWNLOAD APPS NOW: Apple App Store | Google Play Store
PINPOINT WEATHER // Quick Links:

Rhode Show Local Community Corner

More The Rhode Show

WHAT'S ON THE RHODE SHOW?

More The Rhode Show

Twitter Widget: Rhode Show

The Rhode Show celebrated Ten Years on TV in 2019

Don't Miss

Viewer Pa on WPRI.com
Live Cams on WPRI.com