food

Jantar Romântico

O chef Daniele prepara um menu romântico completo com uma focaccia deliciosa, um sexy espaguete ao pomodoro e uma salada de alcachofra. Tudo isso para satisfazer corações e estômagos em todo o mundo. Ciao Bella!

food

Jantar Romântico

O chef Daniele prepara um menu romântico completo com uma focaccia deliciosa, um sexy espaguete ao pomodoro e uma salada de alcachofra. Tudo isso para satisfazer corações e estômagos em todo o mundo. Ciao Bella!

Supplies

  • 1 cup warm water
  • 1 tsp active yeast
  • 3 cups all-purpose flour
  • 1 tsp sea salt
  • ¼ cup extra virgin olive oil
  • Coarse salt to taste

Passo a passo

  1. Pour water in a bowl.
  2. Add the yeast and mix with a wooden spoon until dissolved.
  3. Add the flour, sea salt, and olive oil and mix it with a wooden spoon until everything comes together and there are no lumps (the dough is really hydrated so if it's sticky don’t worry exactly how it's supposed to look).
  4. Oil a half sheet tray and pour the dough in the tray and try to stretch it until reaches the edge of the tray.
  5. Add olive oil on the surface of your focaccia and cover the tray with plastic and let it rise for 2-3 hours in a turned-off oven with the light on.
  6. Once doubled in size dimple the dough and add pitted green and black olive, coarse sea salt.
  7. Bake for 20 minutes at 500 degrees in the middle rack or until golden and brown.

Supplies

  • 6 shaved baby artichokes (already peeled and removed from the parts of the fibre)
  • 4 cups of wild arugula
  • ½ cup of toasted pine nuts
  • 1 squeeze large lemon and the zest
  • 3 tablespoon extra virgin olive oil
  • 1 cup shaved Parmigiano Reggiano
  • Pinch of salt
  • Pinch of pepper

Passo a passo

  1. In a large salad bowl add the arugula, pine nuts, the baby artichokes.
  2. Squeeze the juice of the lemon and add the olive oil.
  3. Add half of the shaved Parmigiano the salt and pepper and mix together.
  4. Add the remaining shaved Parmigiano and serve.

Supplies

  • ¼ cup extra virgin olive oil
  • 2 large garlic cloves
  • 1 28 oz can San Marzano tomatoes puréed
  • 4 leafs fresh basil
  • 12 oz thick spaghetti (best quality available)
  • 2 pinches salt
  • ¼ cup grated Parmigiano Reggiano
  • 2 tablespoon freshly grated Parmigiano Reggiano

Passo a passo

  1. Heat the oil with the garlic in a large sautéed pan.
  2. Once the oil is perfumed with the garlic, remove the garlic.
  3. Add the puréed tomatoes and basil and let it simmer for at least 20 minutes medium-low flame.
  4. In a large pot boil water and salt.
  5. Add the spaghetti and stir from time to time so the spaghetti don’t stick to the bottom of the pan.
  6. Drain from the water 2 minutes before their cooking point and add to the sauce.
  7. Marry with the sauce for a couple of minutes on low flame.
  8. Turn off the flame and add Parmigiano and a tablespoon of extra virgin olive oil and stir for 30 seconds.
  9. Serve and garnish with basil leaves and freshly grated Parmigiano Reggiano.