-By Catrice Wilston, Culinary Arts student in Melbourne



Baguette with Mozzarella, Tomato and Prosciutto 

1 Baguette

1 Ball Fresh Mozzarella

1 Medium tomato

2 slices prosciutto

2 Tablespoons Basil

3 T Extra Virgin Olive Oil

Slice baguette, mozzarella, and tomato. Cut prosciutto slices in half. Chop basil and add to EVOO, stir and let set 5 min. Brush baguette with EVOO mix. Top with mozzarella, prosciutto and tomato. Drizzle remaining EVOO with basil over the top.


Fettuccine with Shrimp and Scallops in a Garlic Sauce 

¼ pound fettuccine

2 slices bacon

6 large scallops

12 large shrimp, deveined and shells removed

¼ cup onion, small dice

1 large garlic clove, minced

2 scallions, cut on bias

¼ cup unsalted butter

¼ cup EVOO

¼ cup white wine

Salt and pepper to taste

¼ teaspoon red pepper flakes (optional)

Cook fettuccine per directions on box. Cook bacon to crisp, crumble and set aside. Drain excess bacon grease, add 1Tlb butter to pan and sauté onion and garlic (do not brown).  Sauté scallops with onion and garlic about 2-3 min per side until they are no longer opaque. Pull out and set aside add more butter if needed and sauté shrimp 2-3 min. Pull shrimp out set aside with scallops. Deglaze pan with wine. Add remaining butter and EVOO bring to a simmer add bacon, scallions, and cooked fettuccine toss to coat. Adjust seasoning with salt and pepper and add red pepper flakes if using. Plate fettuccine and top with scallops and shrimp.


Chocolate Lava Cake 

2  oz Semisweet chocolate (58% cacao) chopped

2 oz unsalted butter

1 ½ tsp sugar

¾ cup confectioners’ sugar

1 egg

½ tsp. vanilla extract

1 ½ tsp orange liqueur

Pinch salt

¼ cup all-purpose flour, sifted

Preheat oven to 425 degrees. Butter, sprinkle with ½ tsp sugar 3 (6 oz) custard cups. Melt chocolate and butter in the microwave or in a double boiler.  Add flour and sugar to chocolate mixture. Add flour and confectioners’ sugar to chocolate mixture. Stir in egg until smooth. Stir in vanilla and orange liqueur. Divide the batter evenly among the cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Dust with powdered sugar and garnish with raspberries if desired.


STUDENTS: Please email your submissions/questions/comments to the ELSE Student Editor, Kayla Bianchi at: