Be a Home Chef! Create a 3-course menu

• 1 piece Boston Butterhead Lettuce
• 1 piece Capers berries
• 2 pieces Amalfi Lemon
• 1 piece Japanese Mayonnaise
• 1 piece Bottarga (mullet roe)
• 1 piece Crunchy Caviar
• 1 piece Salmon Roe
• 50 grams Fresh Mint

1. Wash and dry the Boston Butterhead lettuce.
2. Assemble the salad based on the video instructions.

• 400 grams Ribeye Steak from Argentina
• 200 grams Butter
• 1 bunch Fresh Thyme
• 200 grams Banana Shallot
• 4 pieces Fresh Mammole Artichoke
• 1 piece Space Truffle

1. Let the ribeye steak come to room temperature before cooking.
2. Season the steak with salt and pepper.
3. In a frying pan, melt the butter and cook the steak for 2 minutes per side.
4. Transfer the steak to an oven and cook for about 6 minutes for a medium doneness.
5. In the same pan, roast the halved banana shallot and cleaned artichokes. Finish cooking them in the oven.
6. Plate the steak with the garnish, sauce, and shaved space truffle mayo.

• Frozen Pastiera
• Remeo Pistachio Ice Cream
• Strawberries

1. Thaw the frozen Pastiera for 30 minutes or place it in the oven for a few minutes.
2. Assemble the dessert based on the video instructions.

Buon Appetito!