Valentine's Day is always a difficult time to get a reservation in the restaurant we want. In addition, many people are uncomfortable with tables pushed too close together and clumsy service.
So why not take home the recipes from our favorite places? Quadrucci and Fasano Al Mare have taught us how to make some of their signature dishes.
Worth a try! Go on and surprise your loved one.
- Burrata Caprese with basil and black salt, from Quadrucci
- 120g basil burrata (mix 110 g burrata with 10g basil)
- 100g fresh tomato, sliced into quarters
- 30g spiced tomato concasse (peeled, diced tomatoes with the seeds removed,
- seasoned with salt, pepper and chopped basil)
- 1/3 packet of arugula
- 2g black salt
- 25ml extra virgin olive oil.
Arrange the arugula on the bottom of the dish. Place four slices of tomato on
the arugula and add a slice of mozzarella to each one. Using a pastry bag, pipe
the burrata onto each slice of mozzarella. Pour the tomato concasse between
the slices, season with olive oil and black salt, and serve.
- Fettuccine with fresh funghi, from Fasano Al Mare
- 10 egg yolks
- 300g plain flour
- 400g porcini mushrooms
- ½ cup white wine
- ½ garlic clove, minced
- 1 tablespoon of chopped parsley
In order to prepare the dough, mix the flour, egg yolks and a pinch of salt. After achieving a homogeneous consistency, cut the dough and cook it in a lightly salted boiling water for two minutes. Sauté the pasta with the sliced mushrooms in a pre-heated skillet with extra virgin olive oil and garlic. When the mushrooms become a light brown color, add white wine. Let it evaporate. Then add salt, pepper and chopped parsley. Finally, if you want, put some grated parmesan on top.