Romantic Italian dinner ideas | Recipes for Valentine’s day & Anniversary| TASTY FOOD


Did you decide to cook a romantic Italian dinner for your loved one? In this video I’ll show you three Italian recipes perfect for every romantic occasion; a classic prawn cocktail as a starter, a super creamy squash and salmon risotto, and a strawberry mousse soft and delicate like a cloud! I am Dario and this is Play on Fire! Before starting to cook let me give you a few information about this menu: the starter and the dessert are both very easy recipes, they require just a few ingredients and very little steps. Even though the prawn cocktail can be a bit challenging when it comes to fry the prawn, but don’t worry the only thing you need to get right is the oil temperature and the consistency of the buttermilk, the risotto on the other hand is a bit more complicated, you will need a few skills and is now easy to make a perfect risotto… You will need to make a stock using the prawn shells and heads and this is a step that I strongly recommend you don’t skip, it will make a huge difference. And also we will need to make a squash puree which is really easy, and to cook the salmon which it can be a bit complicated managing the time during your dinner to cook the salmon and serve it warm. When I planed this menu I intentionally decided to choose two easy recipes for the starter and the dessert so that all the focus could be on the main course. Now let’s start cooking [Music] to make the prawn cocktail we’re going to need some lettuce, a bit of cucumber, lemon, prawns, mayo, ketchup, flour and baking powder. Start by bringing a large pot of water to the boil and eat up a bit of frying oil. Meanwhile, slice the lattice and combine mayo, ketchup and lemon to make our cocktail sauce; I’m also using garlic powder, mustard and hot sauce but these other ingredients are optional. Now start to clean and peel the prawns, remove the shell but keep the tail on. Before to make the buttermilk season the flour and rub two prawns into it and to make the buttermilk you need one spoon of flour two or three spoons of water and a pinch of baking powder aim for a creamy thickness. Cook the rest of the prawns in hot water for about 30 seconds and then make the stock that we will use for the risotto using the heads and the shells of the prawns. When the oil is hot enough deep the prawns in the buttermilk and cook them until they become golden and crispy. Slice the cucumber and plate up this delicious prawn cocktail! Now let’s move on to the main course, the salmon and squash risotto. The first thing you need to do for the risotto is to squash the cooked prawns and to filter the stock. The ingredients are squash two salmon fillets, one handful of peas, a bunch of parsley, two cloves of garlic and about 190 grams of rice for risotto; arborio or carnaroli. Start by prepping the squash, we will need enough to make 300 grams of puree and a few cubes to stir-fry so, cut to slices to chop into small cubes and roughly chop the rest, be picky and try to make them all of the same size. boil the peas for a few minutes or so then cook the chopped squash for about eight minutes [Music] when it’s soft season it with salt and pepper and make the puree. Now I’m going to prep these two salmon fillets in three different ways I’m cutting two thick pieces to put on top of the risotto. I make some cubes to toss in the risotto
[you can skip this step] and with the rest I make a paste with the prawn stock, parsley and garlic but you can skip this last step [Music] now it’s time to put things together; as a general rule, to make a good risotto you will need a three to one ratio between rice and stock, but I always make more stock that I need. Stir-fry the onion for the risotto and start to give color to the squash, add the rice and toast it for a minute or two then blend in a splash of wine then add most of the stock that you’ve made, the squash puree and if you made it also the salmon paste [Music] let the rice cook for about 5 minutes before adding the peas, parsley and the cubed salmon. when you’re ready to eat the risotto cook the Salman fillets, skin side down first and add butter and stock to the rice. To finish things off adjust the consistency adding a small amount of stock. The perfect risotto should be loose but not runny. Plate it up and garnish it however you like it. And by the way if you’re enjoying this video hit the like button and if you’re new to the channel subscribe to see more Italian recipe! Now it’s time for the last recipe of this romantic menu, the strawberry mousse! For the strawberry mousse you will need double cream, strawberries sugar and dark chocolate [Music] this recipe is very easy, start by making small squares to make a compote [Music] [Music] [Music] [Music] then keep two strawberry for the end and blend the rest into a puree or, you could also make a strawberry jam but this is much faster! Then add sugar to the cream and whip it until very firm [Music] this will hold better with the strawberry puree we’ve made before [Music] now melt de chocolate in a bain-marie deep the strawberry into it and allow them to cool down [Music] When everything is properly cold fill up your glasses with the strawberry mousse, top it up with the compote and the chocolate strawberry keep in mind that the strawberry mousse will need to rest in the fridge for at least six hours or overnight, if you want to make this recipe even easier you can buy a good strawberry jam and use that instead of making a puree with fresh strawberries, and whip it with the double cream. Since we’re not using any gelatine I actually think that the consistency of the mousse will turn out slightly better, remember to check the description for more information about these recipes and what do you think about this romantic menu? leave a comment and let me know! If you have any questions about any of these recipes feel free to reach out to me in the comments below or on social media the links are in the description and if you want more menu ideas click the card at the end of this video. This is it for this video, remember to subscribe and see you at my next video!

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