Valentine's Day, Last Minute. The dinner menu which is prepared in 30 minutes – Italian Cuisine

Valentine's Day, Last Minute. The dinner menu which is prepared in 30 minutes

The menu dedicated to latecomers who will argue with the clock even on the most romantic evening of the year. Here's how to fix your Valentine's dinner in half an hour!

According to the survey conducted on Instagram by Al.ta Cucina, this year 69% of Italians will celebrate Valentine's Day within the home by cooking Italian recipes (95%). Chocolates are confirmed as the perfect gift with 52% of preferences. But in this 69% of lovers ready to cook something unrepeatable for their partner, 4 out of 5 people don't know what to cook. And if they don't resolve the situation in the next few days, don't panic. Al.Ta cucina and Lagostina dedicated an aphrodisiac and intriguing menu to Valentine's Day, but above all very easy to make in just 30 minutes. The first course proposed is a saffron risotto with the addition of grated ginger to increase its aphrodisiac charge, the second onesquid salad and olives with yogurt sauce and mixed salad. Finally, a heat dark chocolate.

First: Saffron risotto


140 g Carnaroli rice, a sachet of saffron, ½ glass of white wine, 15 g butter, 40 g grated Parmesan cheese, 1/2 onion, 0.750 l of hot vegetable broth, extra virgin olive oil, salt to taste

Pepper to taste, Ginger to taste


Put a drizzle of oil and add the finely chopped onion, brown gently. Add the rice, saffron, pour 750 ml of broth into the pot and close the lid, put the pot at maximum power and from the beginning of the hiss, reduce the heat source and cook for 10 minutes. After the cooking minutes, gradually vent the steam by lifting the valve to open the pan safely. Stir in the butter and Parmesan cheese, rest for a few minutes and serve with the grated ginger.

Second: Salad of squid and olives with yogurt sauce and mixed salad


400g fresh squid; 30g mixed salad; 30g whole yogurt; 20g extra virgin olive oil; Salt and Pepper To Taste; 2 bay leaves; 40g celery30g white onion; 1 dl white wine; 8g lemon juice; 120g Taggiasca olives


Start by putting 1/2 liter of water in the pressure cooker, the wine, celery and onion cut into small pieces, bay leaf, cleaned and washed squid and a pinch of salt. Close and cook for 3 minutes from the start of the hiss. Open the pan and drain the squid. Pass them quickly in a hot non-stick pan, with a drizzle of extra virgin olive oil and brown them slightly. At the end add the Taggiasca olives, the small and tasty ones. Season the yogurt with the salt, pepper and lemon juice. Arrange the dish with the squid and place the mixed salad on top. Season with the yogurt sauce and a drizzle of extra virgin olive oil. To taste flavored with a minced black pepper to the reel. It is a difficult dish to combine with a wine, but you can think of a soft and fragrant wine like a new wine.

Dessert: Dark chocolate


40 g of dark chocolate, 40 g of butter, 1 egg + 1 yolk, 2 x 20 g of sugar, 15 g of flour, 8 g of cornstarch ®


Remove 4 squares of chocolate and melt the rest with the butter in a water bath. Mix the yolks and 20 g of sugar well with a whisk for 5 minutes. When the mixture has become whiter, gently add the flour and Maïzena® by sieving them. Add the melted chocolate-butter mixture. Beat the egg whites until stiff and then add the remaining 20 g of sugar. Gently incorporate the egg whites into the mixture and divide into 4 molds (2/3). Insert a piece of chocolate in the center of the mixture. Place the bowls in the basket. Pour 75 cl of water on the bottom of the pressure cooker, arrange the tripod and the basket. To close. Leave to cook for 8 minutes, from when the pan comes under pressure. Remove the hot fondants from the oven.

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