Turbot is a Mediterranean fish that is in the same family as flounder only with a richer and creamier texture. Start with 2 pounds of fresh turbot filet or other white fish. Cook on medium-low heat on a non-stick griddle or pan until golden brown.

The secrets to making the Plugrá® Prosecco butter sauce: Reduce the Prosecco (an Italian sparkling wine) to a syrup without gaining any color. Use Plugrá, a butter with a higher fat content, to maintain a creamier emulsion and a very flavorful butter sauce. Watch as you add the Plugrá that the sauce doesn't boil or you'll break the emulsion.

The mouth-watering salsa verde spooned over the tender potatoes is a combination of parsley, capers, garlic, anchovy fillets, stale bread cubes soaked in red wine vinegar and extra virgin olive oil. Simply put all the sauce ingredients in a blender, mix well and it is ready.

When a recipe calls for mixing the eggs and sugar together to form ribbons, you want to see a certain texture that when you lift up the batter it will fall forming ribbons. Usually takes about 10 minutes of mixing the eggs and sugar to achieve ribbons.

Most important to the outcome of this dessert is the quality of the chocolate and butter used. I like to use a chocolate that is 70% cocoa as the end result is a more pronounced chocolate torte. With the high fat content of the Plugrá butter, the dessert is creamier, silkier and more voluptuous. This is a beautiful, elegant, scrumptious dessert.

Even if you do not have a baker who produces fresh Grissini, or thin bread sticks, many grocery stores have a wide selection. These are my most requested Antipasti ever.

For the flavored butter, start with softened Plugrá butter and add white truffle oil and salt and freshly cracked pepper.

Serve these with a chilled glass of Prosecco or Champagne and enjoy.