A perfect Valentine's menu for two to prepare at home!
As the legend of the saint to whom this romantic day is dedicated, Valentino, he was also one of the fervent supporters of love in all its forms. So why not celebrate this romantic day in a special way by preparing some tasty dish to our beloved?
The editorial staff of Napolike suggests you a whole menu, from appetizers to desserts, to spend the most romantic evening of the year. But remember, that everything is also designed for those who are not engaged because it is important to show that you love someone there is no need to be engaged!
Let's see the various together courses:
- Appetizer: Mini tartlets with smoked salmon mousse;
- First: Risotto with asparagus and clams;
- According to: shrimp skewers with chili and lime;
- Sweet: Chocolate and Champagne mousse garnished with raspberries and cream.
Ingredients for the appetizer:
- 20 gr fresh phyllo dough (2 or 3 sheets)
- 100 gr smoked salmon
- 70 gr philadelphia
- salt, pink pepper, chives qb
Working fresh phyllo dough is no small feat but it is worth it for the success of these delicious mini salmon tarts.
Start by spreading the sheets of phyllo dough on the table or a pastry board and, from these, make small squares of 10 cm per side. Arrange the squares obtained so as to line the muffin molds (disposable aluminum ones will also be fine), just greased with oil. Bake at 170 degrees for 6-7 min until they brown.
While the crispy wrappers of dough bake in the oven, prepare the salmon mousse proceeding with the blend in a mixer with the spreadable cheese and seasoning the cream obtained with salt, pepper and chives to taste. Stuff the cold mousse tarts and serve.
Keeping yourself light especially for Valentine's Day dinner is ideal so we decided to offer you a rice with seafood with the addition of the freshness of a seasonal vegetable such as asparagus.
Ingredients for the first:
- 250 gr rice Rome
- 30 gr butter
- 20 ml white wine
- 1 / 2 shallot or small onion
- 200 gr green asparagus
- 1 / 2 kg clams
First of all, prepare a Soutè of clams by putting them to open in a large saucepan with a lid for 2-3 minutes. During this phase i seafoodas well as cooking, they will release an aromatic water that we will use to wet the risotto.
Boil the clean asparagus for 3-4 minutes in lightly salted water, reducing them into small pieces and setting them aside.
Then start preparing the risotto: after having minced it well shallot and having melted the butter in a pan, toast the rice well until it is shiny and shiny (this step will make the risotto much tastier); let's blend it with white wine and gradually add the water of the seafood well sieved and cleaned of impurities. This type of rice should cook in 15-20 min, in the last 5 min we will add the asparagus.
To garnish the dish, add the previously boiled clams.
The aphrodisiac food par excellence is fish, easy to prepare and equally to eat: these spicy shrimp skewers they are perfect for a unique evening.
Ingredients for the second:
- 1 / 2 kg prawns
- 1 file
- salt, extra virgin olive oil, pepper, chilli pepper and parsley to taste
- 20-30 gr grated bread
Elimiate from shrimp their carapace and boil them for just 20 seconds in lightly salted boiling water.
Ungeteo an oven dish of extra virgin olive oil and arrange, after having stacked them on toothpicks, the prawns. Sprinkle the skewers with breadcrumbs and Chili pepper (possibly powdered) and bake at 200 ° in oven with grill for maximum 2 min
. Prepare aside one sauce where the diners will dip the skewers by whipping 1/2 glass of olive oil with salt, pepper, chili seeds and parsley, all lightened by the juice and grated rind of a lime (replaceable with a lemon).
The symbol of Valentine's Day par excellence is the chocolate and how could we refrain from not suggesting a recipe that contained all the romance and taste of this very special day?
Ingredients for the dessert:
- 100 g dark chocolate
- 1 spoon of sugar
- 20 ml champagne or sweet white wine
- 2 eggs
- 100 gr raspberries
- whipped cream as needed
Separate the egg yolks from the whites and whip the latter until stiff with a pinch of salt if you want. Put everything back in the refrigerator.
While the egg whites cool, proceed to prepare a sort of chocolate cream by melting it in a bain-marie. After, remove from the heat and add the champagne, egg yolks and butter. Let the mixture cool well.
After this short time, about 5-10 minutes, add the chocolate mixture to the very cold and firm egg whites, from top to bottom so as not to lose the air incorporated by the egg whites. Place the cream obtained in the fridge for at least 2 hours.
Serve the well cold mousse and garnished with whipped cream and fresh fruit like raspberries (bananas or strawberries would also work).
Cook's notes:
The sparkling wine used for the dessert, of course, can be replaced with a simple sweet and sparkling white wine, suitable to be consumed throughout the evening on other dishes.
