Ideas for a Valentine’s Day menu? Here we have a proposal for a menu that is good but also light so that you don’t arrive too heavy at the end of the meal for a crackling post-dinner experience. And to make it even spicier the classic aphrodisiac ingredients could not be missing for a truly perfect evening. So let’s see the proposals on our menu
Starter: Spinach pie with parmesan cream
- 500 g of spinach
- 2 eggs
First let’s wash the spinach well. Now cook them in boiling water and then put them in a colander to let them lose the water. Once drained, let’s season them with a drizzle of oil and salt (remember that before seasoning them they must be squeezed to remove all the water).
Now chop them with a knife or if you have a blender. In the bowl we insert the egg and the grated cheese. If you haven’t added it yet, add the salt, nutmeg and mix everything. Then add the chopped pine nuts and a little milk.
Now put everything in the moulds, they must be small (7 centimeters in diameter). Grease them with a little oil or butter. Pour the mixture into the molds. Then place the molds in a high-sided baking pan. Add the molds to the pan, and fill the pan with water (to cook them in a bain-marie) until you reach a little more than half of the molds.
Cook in preheated oven at 180 degrees for approximately 25/30 minutes ; after this time, test the toothpick which must be dry. Remove them from the mold with the help of a knife once they have cooled.
Let’s then prepare one parmesan cream. We take 50 g of butter and melt it in a saucepan. Add 500g of milk, 200g of parmesan and 50g of flour. We bring everything to the boil and create a cream that will garnish everything.
First course for Valentine’s Day dinner: Champagne risotto
Ingredients for two people
- 150 g of Carnaroli rice
- 50 g of butter (a generous knob)
- 1 glass of sparkling wine or champagne
- large flakes of parmesan
- vegetable broth
How to prepare
Cooking is very simple. Let’s take a risotto pan, so it’s nice and tall. We toast the rice, and do not add an acidic part as we would normally do, but toast it with a light drizzle of oil. To this, when you start to smell a strong smell of cereals (which comes from rice), we add the broth little by little. Let it cook and halfway through cooking add the glass of champagne
We bring it to cooking, then we finish cooking, and we add our fatty, tasty part, that is, butter. Mix without adding cheese. Let’s create the wave to let the air pass. We serve by adding some large flakes of parmesan which will also garnish the dish. If you have the possibility, you could replace the parmesan flakes with some flaked black truffle.
Dessert: Chocolate soufflé
- 70% dark chocolate 110 g
- Butter at room temperature 110 g
- Eggs (2 large) 120 g
- Sugar 40 g
- 00 flour 25 g
Preparation of the dessert
Let’s dissolve the cobblestone in a bain-marie with butter. Let it cool a little for about 20 minutes (if you have a thermometer it should reach 30 degrees). Once cooled, place the mixture in a mixer and add the sugar and mix. Then add the eggs. Let everything absorb and blend until you obtain a smooth mixture.
Fill the molds with 70 g of mixture each (each mold must be filled up to 2/3). Place the molds in the freezer for 6 hours. When the cakes are frozen, place them in a baking tray 11 and cook in a preheated fan oven at 190° for 14-15 minutes, on the middle shelf 12. Once cooked, sprinkle with icing sugar.
Read also: Lover’s pasta, creamy like never before, perfect for Valentine’s Day with an aphrodisiac flavour