That’s Amore @ Las Cosas

I went to the That’s Amore class at Las Cosas yesterday. The class was led by Chef Christine Hickman whose specialty is Italian cooking.

Class description: Join Christine Hickman as she shares new recipes that celebrate Love Italian Style. Recreate this menu next week for your lover with these “romantic” dishes including- Hazelnut-Crusted Shrimp, Gorgonzola & Pear Risotto, Roasted Cornish Hens with Black Olive Butter, a Salad of Arugula, Beet & Strawberries, and for dessert; Warm Chocolate “Budino” Pudding with Cream. (Hands-on)


Per usual the menu items were split up among class members. My husband Shawn and I worked on the Hazelnut Crusted Shrimp and Arugula Pesto. This was the appetizer of this menu. I have had pesto before, but never made it. This pesto had a different flavor since the basil that is usually used was replaced with arugula.

Arugula Pesto

The recipe contains the following:

  • shelled pine nuts
  • garlic
  • baby arugula
  • lemon zest
  • extra-virgin olive oil
  • semi-aged pecorino
  • Parmigiano-Reggiano
  • salt
  • pepper

There is a by hand method and a food processor method. In class, we did the food processor method.


It is a milder taste than basil pesto.

Hazelnut-Crusted Shrimp

This recipe contains the following:

  • shrimp
  • roasted hazelnuts
  • dry plain breadcrumbs
  • egg
  • kosher salt
  • sunflower oil for frying

Also skewers are needed for the shrimp.

The food processor was used for this dish to grind up the hazelnuts before mixing it with the breadcrumbs.

The shrimp after dipping in beaten egg and hazelnut/breadcrumb mixture.


Breaded shrimp on skewers


Skewered shrimp after frying


The appetizer plated – arugula pesto and skewered shrimp. This was delicious.


The Other Menu Items

Gorgonzola & Pear Risotto – arborio rice, chicken broth, shallots, butter, dry white wine, pears, Gorgonzola dolce, toasted walnuts, black pepper and salt.


Roasted Cornish Hens with Black Olive Butter – garlic, shallots, butter, black pepper, Kalamata olives, capers, extra-virgin olive oil, Cornish game hens and dry white wine. It was served on the same plate with the salad.

Arugula, Beet & Strawberry Salad – beets, dry white wine, juniper berries, thyme, bay leaves, rosemary, salt, black pepper, Champagne vinegar, lemon juice, Dijon mustard, honey, garlic, extra-virgin olive oil, strawberries, arugula, prosciutto, and ricotta salata.


Warm Chocolate Budino – flour, salt, baking powder, bittersweet chocolate, butter, extra-virgin olive oil, sugar, eggs, salted roasted almonds, vanilla ice cream or warmed heavy cream for topping.




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