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St. Valentine

Saint Valentine’s Romantic Menu

How to prepare the real Italian Menu for a special day: SAINT VALENTINE!!

Looking for an easy and creative way to surprise your Love? This Menu will add even more of a romantic sparkle to already special Saint Valentine’s Day. A delicious Menu for your special Saint Valentine Day. We have included a nice and light starter with fresh artichokes, a very creative salad and as main a wonderful risotto made with Champagne, Tuna meatballs to follow and a delicious dessert made with a Tiramisu with a twist. Enjoy this very romantic Menu.

STARTER: “Raw Artichokes and Parmesan salad or Insalata di Carciofi crudi e Parmigiano” 

 

Ingredients for 2 people

  • 3 Artichokes
  • 1 Lemons
  • Slices of Parmesan Cheese
  • Aceto balsamico di Modena, q.b
  • 3 Tablespoons of Extra Virgin Olive Oil
  • Salt and Pepper as you prefer

Preparation

Cut the lemons and squeeze the juice. Wash the artichokes, and cut the stalks (keeping them on the side for other preparations) and cut the leaves, use only the inside of the artichoke, where the leaves start to become greener and softer. You need the most tender leaves.
Private the artichokes of the pins or spikes, which are also hard. With a sharp knife, slice the vegetables into slices the thickness of a few millimeters. While cutting them, put them in a bowl and moisten immediately with lemon juice to prevent blackening.
Roll out the artichokes sprayed with lemon on a serving plate as if serving a plate of “carpaccio” or raw meat, adjust with salt, pepper, add a few drops of balsamic vinegar, wet the dish with the best quality of Extra-virgin olive oil. Finish decorating the surface with slices of parmesan. Lovely!

MAIN COURSE: “Romantic Champagne Risotto or Risotto allo Champagne”

 

Ingredients for 2 people

  • 200 grams of Rice
  • 15-30 grams of Butter
  • 1/2 Blonde Onion chopped
  • 250 ml of Champagne
  • 30 grams of Cream
  • 250 ml of Vegetable Broth
  • 25 grams of Parmesan Cheese
  • Salt and Pepper as you prefer

Preparation

1. In a casserole heat the butter with the chopped blond onion until has softened, after few minutes pour the rice, fry, stirring, over a medium heat for 2-3 minutes and then add the champagne when it’s evaporated (about 3 minutes) lower the heat and add the vegetable broth warmed up, 1 ladle of the simmering broth and stir until almost completely absorbed, about 2 minutes. Actually for this recipe, you can also use any good dry sparkling wine, Italian, French or otherwise. But we suggest using original Champagne.

2. Continue cooking the rice, adding the broth 1 ladle at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite, about 20 minutes total. Plan your timing well – it is very easy to overcook risotto!

3. The end of the cooking is critical for the final texture of the dish, so when the rice is nearly tender to the bite, but with just a hint of resistance – al dente, and the liquid you have added up to this point has been mostly absorbed, remove from the heat add the grated Parmesan cheese and butter to taste, about 15 g (1 tablespoons) add also the liquid cream if you wish, but you can also make the recipe without liquid cream for a light version. Let it stand for 1 or 2 minutes. Arrange the risotto on a serving dish, serve immediately.

MAIN COURSETuna Meatballs with Ricotta Cheese”

 

Ingredients for 10 Tuna Meatballs

  • 100 grams canned Tuna
  • 100 grams Ricotta Cheese
  • 3 Anchovy fillets
  • 5 Capers
  • 1/2 tablespoon of chopped Parsley
  • 25 grams of Parmesan Cheese
  • 25 grams of Breadcrumbs
  • 1 Egg
  • Salt and Black Pepper as you prefer
  • Peanut oil q.s. Breadcrumbs 20g to bread and fry

Preparation

1. In a bowl mix the ricotta cheese, drained tuna, eggs and parmesan, add the capers and chopped anchovies, parsley, salt and pepper and breadcrumbs. Now we have to prepare the meatballs!

2. Prepare Tuna meatballs about 30 grams each , roll in breadcrumbs (20 grams), meanwhile heat a pan with Peanut oil and fry. Continue to fry until they are golden brown. Let them drain on paper towels for kitchen and serve the meatballs tuna and ricotta still warm.

DESSERT “Tiramisù Raspberry or Tiramisù ai Lamponi”

 

Ingredients for 2 people

  • 2 Eggs
  • 40 grams of White Sugar
  • 150 grams of mascarpone Italian Cheese
  • 200 grams of Savoiardi Biscuits or Ladyfinger like Italian authentic Savoiardi Vicenzi for example
  • 200 grams of “Lamponi” Raspberries better if fresh
  • 1 tablespoons of White Sugar
  • 30 grams of Water
  • 1 shot glasses of Grand Marnier (optional)
  • Cocoa Powder for dusting like Perugina Italian Cocoa Unsweetened

Preparation

1. The first thing you need to do to prepare the Raspberry Tiramisu’ is to thoroughly wash these sweet wonderful red fruits under running water. Then let the raspberries dry gently on a cloth. Set aside a few raspberries for the final decoration, then put in a bowl the fresh raspberries with 2 tablespoons of sugar and half glass of water and let it rest for 6 hours after that whisk half part of raspberries with the juice obtained.

2. In a bowl beat the egg yolks with the sugar until the mixture becomes foamy and light. Add mascarpone and one shot-size glass of Grand Marnier or other liquor. In another bowl, preferably high, mount the egg whites until stiff and gently fold the egg whites, from top to the bottom, into the mascarpone mixture, very gently, add the other half of raspberries left to the mix.

3. Cover the bottom of a ceramic dish (you can also use small bowls for mono-portions) with 3 tablespoons of mascarpone sauce, wet the biscuits into the raspberry sauce quickly, add into the glass dish as a one layer at the bottom and cover the first layer of biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Before serving, dust generously with cocoa powder and fresh raspberries. Wonderful.

Enjoy the night!!

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

Cena-di-San-Valentino

 

Categories
Dinner Main St. Valentine Veal

Veal Escaloppes with Lemon sauce or Scaloppine al Limone

How to prepare the real Italian recipe of Veal Escaloppes with Lemon sauce or “Scaloppine al Limone”

A classic Italian dish prepared in many different ways in various regions, delicious with marsala, with artichokes, or with white wine, here below we prepare the escallopes with lemon, the result is a delicate flavor  really enjoyable and that never fails on our table eighter for lunch or dinner.

Ingredients for 4 people

  • 600 grams  of Breat of Veal sliced
  • 100 grams of Butter
  • 1 Lemon
  • Parsley Chopped
  • Flour as you need
  • Salt as you prefer

Preparation

  1. Arrange the slices of meat on a cutting board, lined with a sheet of parchment paper, cover with another sheet of paper and beat with a meat-mallet so that they are more subtle. Pass the meat in the flour, on both sides, pressing lightly with your hands to make it adhere well.
  2. Melt the butter in a pan and when it is ready, add the sliced meat without overlaps, cook over high heat turning often. Proceed with all the slices of meat in addition to the butter sauce.
  3. Once ready include the meat on a plate. In the same pan, pour the lemon juice, previously filtered, add the chopped parsley and a knob of butter, cook for 3 minutes, then add the meat and cook for about 4 minutes over medium heat, always turning. Served.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

 

scaloppine_limone

 

Categories
Appetizers Dinner Gluten free Healthy Main St. Valentine Vegetarian

Cheese-Balls with Pistachio or Polpettine di Caprino

How to prepare the real Italian recipe of Goat Cheese-Balls with Pistachio and Rocket or “Polpettine di Caprino con Pistacchi e Rucola”

A delicious appetizer all cheese based but light and fast, those Caprino Goats Cheese-balls are suitable for any occasion. Easy, quick, super tasty. A good starter for large dinners with friends, well presented light soft cheese. Caprino is an Italian cheese traditionally made from whole or skim goat’s milk. The name of the cheese derives from the Italian word for goat, capra. Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. Enjoy and have fun!

Ingredients for 4 people

  • 130 grams of Goat Cheese like “Caprino” or Philadelphia
  • 250 grams of white Greek Yogurt
  • 3 slices wholemeal Bread chopped
  • 100 grams of chopped Pistachios
  • Chopped Chives
  • Rocket for decoration
  • Salt and Pepper as you prefer

Preparation

  1. In a bowl, mix well the goat cheese, chopped chives, yogurt, rusks crumbled, 50 grams of chopped pistachios. Put the mix in the freezer to make it coagulate well for about 30 minutes.
  2. Now prepare the balls not too big and cover them with the remaining pistachios chopped and a leaf of arugula on each ball. Serve.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

palline-ricotta-e-pistacchi

Categories
Appetizers Fried St. Valentine Vegetarian

Parmesan-Cheeseballs or Polpettine al Parmigiano

How to prepare the real Italian recipe of Parmesan Cheese-Balls or “Polpettine al Parmigiano Reggiano”

This delicious dish is created with one of the most famous and traditional Italian  ingredients: THE PARMESAN CHEESE OR PARMIGIANO REGGIANO, which is considered the King of the Italian food. This Parmesan Cheese-Balls are perfect for an appetizer with friends. Your guests will want the recipe, no doubts. Simply delicious!

Ingredients for 4 people

  • 300 grams of Parmesan Cheese
  • 2 Eggs
  • 3 Egg Whites
  • 50 grams of Flour
  • 25 grams of Breadcrumbs
  • Salt and Pepper as preferred

Preparation

  1. Pour into a bowl the Parmesan Cheese, stir in the breadcrumbs, a pinch of salt and ground pepper, mix well. Mount the egg whites until stiff, when ready add them to the mixture.
  2. Shape into small balls, prepare two separate plates in one pour the flour in the other the two beaten eggs.
  3. Heath in frying oil. Pass the little balls, one by one, first in the flour, then into the eggs and pour into the pan, make sure that the oil has reached the right temperature. Once ready add the meatballs on a plate on top of paper towels to absorb any excess of oil.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

file_55191e304570e

Categories
Dessert St. Valentine Vegetarian

Raspberry Tiramisù or Tiramisù ai Lamponi

How to prepare the real Italian recipe of Raspberry Tiramisù or “Tiramisù ai Lamponi”

A delicious alternative to the classic Tiramisù made with coffee, Italian dessert par excellence. Perfect dessert for St. Valentine’s night. Quick and simple to make. A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.

Ingredients for 6 people

Preparation

1. The first thing you need to do to prepare the Raspberry Tiramisu’ is to thoroughly wash these sweet wonderful red fruits under running water. Then let the raspberries dry gently on a cloth. Set aside a few raspberries for the final decoration, then put in a bowl the fresh raspberries with 2 tablespoons of sugar and half glass of water and let it rest for 6 hours after that whisk half part of raspberries with the juice obtained.

tiramisu raspberries2. In a bowl beat the egg yolks with the sugar until the mixture becomes foamy and light. Add mascarpone and one shot-size glass of Grand Marnier or other liquor. In another bowl, preferably high, mount the egg whites until stiff and gently fold the egg whites, from top to the bottom, into the mascarpone mixture, very gently, add the other half of raspberries left to the mix.

3. Cover the bottom of a ceramic dish (you can also use small bowls for mono-portions) with 3 tablespoons of mascarpone sauce, wet the biscuits into the raspberry sauce quickly, add into the glass dish as a one layer at the bottom and cover the first layer of biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Before serving, dust generously with cocoa powder and fresh raspberries. Wonderful.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!

tiramisu-lamponi

Categories
St. Valentine

A Mystery Uncovered. Who is Saint Valentine?

Who is Saint Valentine?

Valentine’s Day continues to evolve through the years but with the same message of spreading love in its many forms. Many of the current legends that characterize Saint Valentine were invented in the fourteenth century in England, notably by Geoffrey Chaucer and his circle, when the feast day of February 14 first became associated with romantic love.

The History of Valentine’s Day is based on the history of the Patron of Love, a saint originally from a little town of Central-Italy, Terni, surrounded by legends. Saint Valentine (Latin: Valentinius), officially Saint Valentine of Rome, is a widely recognized third-century Roman saint commemorated on February 14 and associated since the High Middle Ages with a tradition of courtly love.

Valentine’s Day, which as everyone knows is February 14, is now celebrated around the world, a lovers tradition. To celebrate Valentine’s Day, typically in Anglo-Saxon countries, lovers exchange “valentine”, ie letters and cards of love characterized by typical symbols like hearts, cupid doves. English 18th-century antiquarians, noting the obscurity of Saint Valentine’s identity, suggested that Valentine’s Day was created as an attempt to supersede the pagan holiday of Lupercalia (mid-February in Rome). This idea has lately been dismissed by other researchers. The history of Valentine’s Day, as the Patron of Lovers, is based on several legends, as follow.

First Legend: From your Valentine with Love

The first legend regarding the history of Valentine’s Day tells that tenderly tied to the young daughter of his “jailer” (which had miraculously restored his sight), before being decapitated he sent a farewell message to the girl that ended with the words ” from your Valentine“. From this legend and this phrase born therefore the phrases used on this occasion, “Be my Valentine“.

Second Legend: a Rose, Forever Lasting Love

The second legend of the history of Valentine’s Day is linked to a rose: one day Valentino handed a rose to a young couple while arguing and asked them to hold it together in their hands, and praying to the Lord for their love would last forever. They did so, and reconciled, Bishop only to return later to bless their wedding. In another version of this story, the saint was able to inspire love in the two young people by making several pairs of pigeons fly around them. Those birds were so sweet as they seemed to exchange tender signs of affection; the word “lovebirds” has its origin from this episode. “Lovebirds“, in fact, is translated in Italian with the word “piccioncini” (little pigeons).

Third Legend: Valentine joins in Marriage Sabino, a Roman centurion, with his loved Serapio

Valentine, former bishop of Terni, united in marriage the young Christian Serapio and the Roman previously Pagan centurion Sabino: the union was hampered by her parents, but once overcome their resistance, it was soon discovered that the young woman was seriously ill . The centurion called Valentino to the bedside of the dying woman and asked him never to be separated from his beloved: the holy bishop baptized him and then joined him in marriage to Serapio, after which, they both died. Eternally together.

In short, the true history of Valentine’s Day is a mystery, halfway between reality and myths, but with a common element, eternal love, which we celebrate every year on February 14.

 

Posted by Nicoletta and Tiziana

The Real Italian Food!

 

stvalentine