APPETIZER
Caprese Heart Skewers
They are perfect for Valentine’s Day. They are easy to do, delicious and the presentation is on point.
For the dipping oil I use my extra virigin olive oil and Teresa’s Tuscan Spice Blend. The spice will be available on my website. It is an incredible spice that is so versatile. Its Mediterranean flavors make it perfect on salads, sandwiches, fish, meat and more! If you don't want to buy the spice, you can use an Italian spice blend that you can find in the supermarket.
Ingredients
(Serves 2 )
6 Grape Tomatoes
6 Basil Leaves, Sliced down the middle
6 Ciliegine Mozzarella (cherry size small mozzarella balls)
1 Small Focaccia Piece, Cut into small Cubes
6 Skewers, 3 inches Long
3 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic
½ Tsp. Italian Spice Blend, I use Teresa’s Tuscan Spice
Method
For each tomato….Chop a small part off the top of the tomato diagonally. Place the tomato flat side down on the cutting board and cup straight down the center. Lie the flat pieces down, separate, turn each piece counter clockwise. Push the pieces together to form a heart.
Next make the skewers. Run the skewer through the heart tomatoes. Add the basil, the mozzarella balls, more basil and the focaccia.
Arrange on a platter and make the dressing. In a bowl combine olive oil, balsamic and an Italian spice blend. Mix well. Serve
ENTREE
Chicken ❤️ Amore ❤️
This chicken recipe will make you fall in love this Valentine's Day. The flavors are incredible and it is easy to do.
Ingredients
(Serves 2)
9 Thin Chicken Cutlets
1/2 Cup Flour
3 tbsp. Olive Oil
4 tbsp. Butter
1 lb. Baby Bella Mushrooms, sliced thinly
1 ½ Cups White Wine
10 oz. Cherry Tomatoes, cut in quarters
4 Slices Prosciutto, chopped
1 ¼ tsp Salt, plus more for seasoning flour
½ tsp. Pepper, plus more for seasoning flour
3 tsp. Non-Pariel Capers
½ Cup Chicken Broth (Low Sodium)
2 tbsp. Fresh Parsley, chopped
Method
Put the flour in a shallow bowl and lightly season with salt and pepper. Coat the cutlet in the flour on both sides.
In a frying pan, melt the butter and the olive oil. Add the chicken to the pan and brown on each side. Once it’s brown, about three minutes on each side, remove it from the pan.
Add one more tablespoon of butter and add in the mushrooms. Sauté the mushrooms for about five minutes and then add in the wine and reduce it by half.
Next add in the tomatoes. As the tomatoes cook, press down on them with the side of your wooden spoon to break them apart.
Next add prosciutto and capers. Cook the sauce for about 5 minutes and add in the chicken broth and fresh parsley. Simmer for another 5 minutes.
Next add back the chicken, coating in the sauce for five minutes. Serve
FISH OPTION
Make this Lobster Pasta for you Valentine and they will fall in love with you all over again. It is a super simple recipe that will make you look like a professional chef.
For this recipe I used the spaghetti from my very own pasta line. This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well. It is available on my website.
Recipe note this recipe serves 4. If you are making it for a Valentine’s dinner (as shown in my video) just cut the recipe in half.
Lobster Sauce
Ingredients
(Serves 4)
⅓ Cup Olive Oil
8 Garlic Cloves
1/4 tsp. Red Pepper Flakes
4 (4oz) Lobster Tails
1 ½ tsp. Salt
½ tsp. Pepper
2 (28 oz.) Cans Whole Canned Tomatoes, pureed
10 Basil Leaves, chopped
1 lb. Spaghetti
Method
In a sauce pot, heat up olive oil. Add in the garlic and red pepper flakes. Saute on low until the garlic is fork tender.
Rinse each lobster tails. Then to prep the lobster (use kitchen shears or a sharp scissor), cut off the legs. Next you will need to cut the lobster tales in half. You can leave the tail whole but I find that cutting them in half is easier for serving. First, cut down the middle of the top of the tail. Turn it over and do the same on the other side. Then take your knife and cut the lobster meat in half. Set aside.
Next use a fork and mash the garlic into the oil.
Add in the lobster (flesh side down) and incorporate it into the oil. Cook on low to medium for 10 minutes turning every few minutes, Be sure to turn at least once.
Then season with the salt and pepper. Add in the pureed tomatoes and bring to a simmer,
Then add in the fresh basil, turn and cover. Cook on low for about 45 minutes to an hour, turning the sauce every 15 minutes or so. Cooking the lobsters in the sauce gives it great flavor
In the meantime, boil the pasta water. When the sauce is almost cooked add in the pasta to the boiling water and cook until it is al dente.
Combine the pasta with the sauce and serve.
DESSERT
Tiramisu
These individual Tiramisu desserts are delicious and they come together in minutes. I love to flavor the espresso with a little chocolate liqueur. It gives the perfect hint of chocolate.
Ingredients
(Makes 3)
3 Egg Yolks
2 Tablespoons Sugar
1 Egg White
1 Cup Mascarpone
1 Cup Espresso
2 Tablespoons Chocolate Liqueur
12 Ladyfingers, Broken in Half
Cacao For Dusting the Top
3 Small 8 Oz. Glass Bowls
Method
In a bowl, using a hand mixer, beat the egg white until it thickens and becomes stiff peaks. Set aside.
In a separate bowl, combine the egg yolks and sugar and beat for about 5 minutes. It will thicken.
Then add the mascarpone and combine well.
Fold the egg whites into the mascarpone mixture.
In a small bowl, add the liqueur to the espresso and combine.
Lay out the three small bowls to assemble the tiramisu.
Break the ladyfingers in half. Dip in the espresso and put one layer of ladyfingers in the bottom of each cup.
Top each with a little of the mascarpone mix.
Then dip another layer of the ladyfingers in the espresso and put a layer in each cup.
Top each cup with a second layer of mascarpone.
Dust each dessert with the cacao. Refrigerate for at least an hour and serve.
Chocolate Mouse
Chocolate mousse with 6 ingredients is something that you need to make for your Valentine. Believe it or not I drizzle olive oil on top and the taste is like a party in my mouth.
For this recipe quality is key.
Using a good quality chocolate is imperative as well as a good extra virgin olive oil. I used Perugina dark chocolate for this and the Olive Oil from my home.
Ingredients
(Serves 4)
200 g Heavy Cream
½ Orange, zested
1 Vanilla Bean, sliced down the middle (Optional)
200 G High Quality Dark Chocolate
Extra Virgin Olive Oil for Drizzling
Sea Salt for sprinkling
Topping of choice, I used chopped Pistachios and sliced Strawberries
Method
Pour heavy cream into a small pot on a low flame. Add in the orange zest and the vanilla bean.
Bring to a slight simmer. In a separate bowl add in your chocolate.
Pour the warm, heavy cream over the chocolate and whisk until all the ingredients are combined really well. Pour into a glass container and refrigerate for an hour.
Take a spoon that you have soaked in warm water and gently make a scoop of the chocolate. Put it on a plate and drizzle with olive oil and sea salt. I also like to serve this with some sliced strawberries for a hint of freshness, and for some texture, some chopped pistachios.
NOTE….Store in the refrigerator. Before serving, bring to room temperature.
Profiteroles
These cream puffs are filled with Vanilla Gelato and Topped with a Nutella Ganache are an incredible dessert to serve your amore for Valentines day. They are so easy, and make you look like you were slaving all day in the kitchen. Meanwhile they come together in minutes.
Please note you can make the ganache and the profiteroles in advance. Store the profiteroles in an airtight container in a single layer in the refrigerator. Reheat in an oven on 350 for a few minutes until warm. For the ganache, make and store in the refrigerator until ready to use and reheat in a pot on a low flame.
Also, this recipe makes about twelve cream puffs. You can cut the recipe down, but these freeze so well I recommend making the whole batch.
Ingredients
(Makes about 12 Cream Puffs )
½ Cup Unsalted Butter, cut in cubes
1 cup Water
1 tbsp. Sugar
¼ tsp. Salt
1 Cup Flour
4 Eggs
Vanilla Ice Cream
Nutella Ganache
1 ½ Cups Nutella
1 Cup heavy Cream
Method
Line a baking sheet with parchment paper and preheat your oven to 425 degrees.
In a small pot melt the butter. Add in the water, sugar and salt. Make it come to a simmer. Take off the heat for a minute while you add in the flour. Mix quickly and return to low heat until the dough thickens and pulls away from the side of the pot. About 20 to 30 seconds.
Then turn off the heat and transfer the dough to a bowl, or a mixer fitted with a paddle attachment. Let it cool for about 3 minutes and then add in the eggs one at a time. Stirring vigorously until all the eggs are incorporated.
Next place the dough about the size of an egg on parchment paper.
Put the baking sheet in the middle of the oven and bake for 15 minutes. Next lower the temperature to 350 degrees and cook for about 10 more minutes or until a knife inserted in the middle comes out clean.
Remove from the oven and cool slightly.
In the meantime, make the ganache. Heat heavy cream in a saucepan until warm but not simmering. Turn off the heat and add in the Nutella. Mix well until you have a silky ganache.
To serve, slice the profiterole in half, fill with a scoop of ice cream and top with a drizzle of the Nutella ganache.
Please note you can make the ganache and the profiteroles in advance. Store the profiteroles in an airtight container in a single layer in the refrigerator. Reheat in an oven on 350 for a few minutes until warm. For the ganache, make and store in the refrigerator until ready to use and reheat in a pot on a low flame.