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GOLDEN VALLEY, Minn.-- Fresh, light, and local--that's what makes upPazzaluna's new summer menu.

Today, Chef George Snyder dropped by our KARE 11 Kitchen to share one of their new signature dishes.

Pazzaluna Urban Italian Restaurant and Bar is located in downtown St. Paul at 360 St. Peter Street and is open at 5:00 p.m. daily. The bar opens at 4:00 p.m. Happy Hour at Pazzaluna is seven nights a week from 4-6:30 p.m. with additional Happy Hours from 9-10 p.m. Monday through Saturday. For reservations please call 651-223-7000 orvisit pazzaluna.com.

Tuna with Grilled Romaine

5oz Ahi Tuna Loin
1slice - prosciutto
1/2head - romaine lettuce - trimmed
1ea - hard boiled egg
4ea. kalamata olives pitted and cut in half
2fl oz. tomato bacon vinaigrette
1tsp - kosher salt
1tsp - black pepper
2fl oz - olive oil

1. Season tuna with S&P and using a saute pan over moderately high heat sear tuna in half of the olive oil till desired temperature.
2. Season the romaine the Salt & Pepper and brish with remaining olive oil and place on the hot grill and char lightly.
3. Using the plate of choice place the slice of prosciutto in the center of the plate, then place the romaine charred side up, and shingle the tuna that has been sliced along the romaine, drizzle the vinaigrette on the romaine and over the tuna. Finish by placing the halved hard boiled egg and kalamata olives around the plate so it is pleasing to your eye.

Caprese Salad

1ea Local tomato of choice, beefsteak, vine on what ever looks the best
2oz fresh mozzarella
3leaves fresh basil
2tbl extra virgin olive oil
Pinch Kosher Salt
Pinch Black pepper

1. Cut the tomato into 8 wedges.
2. Cut the mozzarella into wedges.
3. Using a mixing bowl combine the tomatoes, and mozzarella and drizzle with half the oil and pinch of salt.
4. Using a plate of your desire place tomatoes and mozzarella on plate, drizzle remaining EVOO, and a pinch of black pepper around the plate and finish with basil leaves so it is pleasing to your eye.

Bruschetta Trio

White Fish Dip

4oz smoked white fish
4oz cream cheese
1tbl horseradish
1tbl mayonnaise
1tsp fresh dill
1tsp salt
1tsp black pepper

1. Soften cream cheese using a mixer, add everything else other the white fish and mix well. Fold in the Smoked White Fish and check and adjust seasoning.

Grape Compote

¼cup red grapes halved
¼ cup green grapes halved
¼ cup golden raisins
¼ cup red bell pepper - small diced
1tbl shallot minced
1tbl garlic minced
2tbl brown sugar
½ cup cidar vinegar
2tbl olive oil
1tsp kosher salt
1tsp black pepper

1. Using a sauté pan over medium heat sweat the shallots and garlic the olive oil add the grapes, raisins, and bell peppers and sauté until grapes are just softened.
2. Add the brown sugar and toss well, then add the vinegar, salt & pepper and reduce liquid by half. Check and adjust seasoning if needed.
3. Place in cooler to chill.

Arugula Pesto

1cup Arugula Leaves
1tbl capers
1tbl Dijon mustard
1tbl white wine vinegar
¼ cup EVOO
1tsp kosher salt
1tsp black pepper

1. Combine all ingrediants in a food processor and blend together.
2. Check and adjust seasoning if needed.

Assembly

Slices of Desired Bread, baguette, sourdough, Italian
Olive Oil
White fish dip
Arugula Pesto
Grape Compote

1. Brush bread with olive oil and grill both sides so bread is nicely grilled.
2. Cut bread to desired pieces and serve on a plate with the white fish dip, arugula pesto, and grape compote.