In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chris Montero from Bacco prepares shrimp bolognese and tuna.

Click here for Chef Chris Montero's Profile

Ingredients

1 leek, white part only
3/4 cup peeled and cubed carrots (1/8-inch cubes)
1 pound dry fettuccine
2 tablespoons plus 1/2 cup olive oil, divided
5 ounces raw Italian sausage, casing removed and sausage broken into

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chris Montero from Bacco prepares crawfish ravioli and BBQ shrimp.

Click here for Chef Chris Montero's Profile

Crawfish Won Ton "Ravioli" with Roasted Tomato Butter Sauce

For 6 main-dish servings, allowing 4 or 5 won tons per serving plus several left over for freezing.

For the filling
1/4 cup olive oil