Valentine's Day

Happy Valentine's Day(2008)
From 101lifeStyle.com

Valentine's Day Recipes:

Valentine's Day Dinner Recipes:

Valentine’s Day Menus:

Italian:
Menu 1:
1.Bruschetta Alla Romano, Topped With Tomato, Basil, Onions, Virgin Olive Oil (4-6 Servings):
Ingredients:
12 slices crusty Italian Bread; 6 cloves Garlic, crushed; 6 or 7 each Tomatoes seeded,Onions diced; 1/4 cup Olive oil; Salt & pepper to taste; 1 bunch Basil, shredded;
Method:
Prepare a grill or set oven to broil. Grill or broil bread slices until browned and crispy. Rub each piece well with the raw garlic cloves. Arrange bread slices on a platter. Toss tomatoes with salt and pepper to taste. Spoon tomatoes over each slice of bread. Drizzle with olive oil, sprinkle herbs over all and serve. Use fresh oregano instead of basil if you like. Bruschetta is the name for grilled bread rubbed with garlic and olive oil. Topping it with fresh tomatoes is a typical Roman antipasto, just perfect for the dog days of late summer. As with all dishes with simple ingredients, try to use the highest quality available: a good crusty bread; fresh, ripe tomatoes, and a fruity extra-virgin olive oil.

2.Lamb Chops With Rosemary, Vegetables & Roasting Liqueur(serves 4):
Ingredients:
4 shoulder lamb chops, about 3/4-inch thick each; Salt and freshly ground black pepper; 1/2 cup all-purpose flour; 2 teaspoons Essence; 3 tablespoons extra-virgin olive oil; 1/2 cup finely sliced yellow onion; 2 cloves garlic, crushed; 24 black olives, pitted; 1 1/2 teaspoons grated lemon zest; 8 sprigs thyme; 1 tablespoon chopped fresh rosemary; 1/4 cup aged balsamic vinegar; 1/4 cup Montepulciano (or any dry red wine); 1 teaspoon crushed red pepper flakes; Maccheroni alla Chitarra Aglio e Olio;
Method:
Season the chops on lightly on both sides with salt and pepper. Combine the flour and Essence in a shallow bowl. Add the chops to the flour and turn to coat evenly, shaking to remove any excess. In a large, deep skillet, heat the oil over medium-high heat. Add the lamb and cook for 4 minutes. Turn the chops, and add the onions, garlic, olives, zest, and 4 sprigs of the thyme. Cook, stirring, until the onions are wilted, 3 minutes. Add rosemary and cook for 1 minute. Increase the heat, add the balsamic vinegar and wine, and stir to deglaze the pan. Turn the chops and cook for 1 additional minute for medium-rare. Transfer the chops to 4 large plates, top with the sauce, and garnish each plate with 1 sprig of thyme. Serve immediately. Serve on Maccheroni alla Chitarra Aglio e Olio.

3.Maccheroni Alla Chitarra Aglio e Olio:
Ingredients:
For the dough:
300 gr. Durum flour; 3 eggs;
For the sauce:
300 gr. Pulp lamb; 1 / 2 onion; 1 clove of garlic; 300 gr. Peeled tomatoes; 1 / 2 cup white wine; 1 bay leaf marjoram; 3 ground pepper green, red, yellow; red pepper; grated pecorino; extra virgin olive oil; salt and pepper;
Method:
Mix flour and eggs, cover the dough with the film and make it stand for one hour. Stenderla to a thickness of about 3 mm in obtaining large rectangles of what the surface of the guitar (the appropriate tool). Appoggiate a rectangle on the ropes from your time and spend the matterello, pressing, thereby achieving a long spaghetti square. For the sauce, brown garlic and chopped onion with 4 tablespoons oil, combine the lamb to pieces and brown them. Wet with the wine, let it evaporate, add chopped tomatoes, bay leaves, marjoram and chili and cook for about an hour. Cut peppers and listarelle skip in a pan with a little oil, add the sauce and adjust salt and pepper. Boil pasta in abundant boiling salted water, pupil, condirla with the sauce and serve with grated pecorino separately. For pasta alla chitarra, can be used to pack fresh pasta already ready.

4.Vanilla Panna Cotta With Mixed-Berry Compote(Serves 12):
Ingredients:
1/4 cup cold water; 2 1/2 teaspoons unflavored gelatin (from 2 packages); 3 cups whipping cream; 1 cup sugar; 1 1/2 teaspoons vanilla extract; 4 1/2-pint baskets assorted fresh berries (such as raspberries, blueberries, blackberries, and strawberries); 1/3 cup sweet white wine (such as Moscato);
Method:
Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat. Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day. Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours. Spoon compote over puddings.

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