Mangia Bene Pasta
Valentine's Day Appetizer Recipes
Porcini and Cheese Fondue with Ciabatta Bread
1 cup hot water
1 ounce dried porcini mushrooms
1 garlic clove, minced
Salt and pepper
1 tablespoon cornstarch
1 tablespoon water
1-1/4 cups dry white wine
4 cups coarsely grated Gruyere cheese
Suggested Dipping Items:
1 loaf ciabatta bread, cut into 1-inch cubes
Cubes of ham, cooked chicken and/or beef
Broccoli or cauliflower florets
Grape tomatoes
Place 1 cup hot water in a small bowl with the dried mushrooms.
Let stand until mushrooms are soft, about 25 minutes.
Remove the mushrooms from the water and finely chop them.
Strain the soaking water through a fine sieve into a large skillet.
Add garlic and mushrooms.
Simmer over medium heat about 4 minutes or until almost all liquid is
absorbed.
Season with salt and pepper.
Heat fondue pot.
Mix 1 tablespoon cornstarch and 1 tablespoon water in a small bowl.
Add wine to the fondue pot and bring to a simmer over medium-high heat.
Add cheese by handfuls, stirring until melted. Add cornstarch mixture.
Bring to a simmer.
Stir until fondue thickens slightly and begins to bubble, about 2 minutes.
Season to taste.
Swirl in porcini mushrooms.
Serve with bread and dippers.
Baked Oysters with Breadcrumbs and Garlic
(Serves 2)
8 - 12 oysters, shucked and rinsed of grit
4 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup fresh bread crumbs
2 TB. grated Parmesan cheese
Lemon wedges, optional
Preheat oven to 450 degrees F.
Divide oysters between 2 buttered ramekins, keeping the oysters in 1 layer.
In a skillet, melt the butter and sauté the garlic and breadcrumbs until crisp and lightly golden.
Top the oysters with the breadcrumbs and sprinkle with cheese.
Bake in top 1/3 of oven for 12-15 minutes until browned and bubbly.
Serve with lemon wedges.
Lobster and Potato Appetizer
(Serves 2)
1 (3 to 4 ounces) lobster tail, steamed and chopped
1 tablespoon olive oil, extra for drizzling over top
1/2 bottle ( 4 ounces) clam broth
1 potato, cooked and mashed
Salt and pepper
1/2 cup heavy cream, whipped to stiff peaks
3 garlic cloves, baked at 350 degrees for 30 minutes
Caviar or fish roe (optional)
Saute cooked lobster in olive oil, 1-2 minutes to heat.
Add clam broth.
Combine lobster with potatoes, salt and pepper.
Fold the whipped cream into the potato mixture.
Peel garlic cloves, mash, and stir into potato mixture.
Serve in martini or sherbet glasses.
Drizzle a little olive oil over each.
Garnish with a dollop of caviar, if desired.
Prosciutto with Melon Hearts
(Serves 2)
Strips of cantaloupe, cut 1/2-inch thick
Very thinly sliced prosciutto
Using a small heart-shaped cookie cutter, cut several hearts out of the melon strips.
Place the desired number of hearts on each plate.
Cut the prosciutto slices into long 1-inch strips, and coil each around your finger.
Place the desired amount of prosciutto rounds on each plate among the melon hearts.
Serve at room temperature.
Parmesan Palmiers
(Makes about 24)
1 (17 ounce) package frozen puff pastry
1-1/4 cup grated Parmesan or pecorino cheese, divided
2 teaspoons dry mustard
1/2 to 1 teaspoon cayenne pepper
1/4 teaspoon black pepper
Thaw and unfold both sheets of puff pastry. Sheets should be approximately 10 x 10-inches.
In a small bowl, combine the cheese, mustard, cayenne, and black pepper.
Spread 1/2 cup over the cheese mixture over each puff pastry sheet.
With the palms of your hands, press the cheese onto the dough.
Starting from one side, lightly roll up the dough, stopping at the midpoint of the sheet.
Roll up the opposite side in the same way, so that the 2 rolls meet in the center.
Repeat with the other pastry sheet.
Wrap each roll and refrigerate until firm, about 1 hour.
Preheat oven to 400 degrees F.
Line 2 baking sheets with parchment paper.
Working with one pastry roll at a time:
Cut off and discard a thin slice from each end to form an even edge.
Cut into 1/2-inch thick slices.
Arrange the palmiers 2-inches apart on the prepared baking sheets.
Sprinkle the tops with the remaining 1/4 cup of grated cheese.
Bake until cheese melts and pastry is crisp and golden, 12 to 15 minutes.
Transfer the palmiers to a wire rack to cool.
Parmesan Palmiers are best served the same day but can be stored for a day or two.
Smoked Salmon Mousse
(Makes 12 appetizer servings)
8 ounces smoked salmon
1 cup heavy cream, divided
1 (3 to 4 ounce) can salmon, drained and flaked
1/2 teaspoon pepper
2 large heads Belgian endive
1 (2 ounce) jar red salmon caviar
Chop half of the smoked salmon and set aside.
In a blender or food processor, blend the remaining smoked salmon with 1/4 cup of cream.
Transfer the mixture to a large bowl.
In the same blender or food processor, blend the canned salmon with 1/4 cup of cream.
Add the mixture to the smoked salmon in the bowl; stir in pepper.
In a small bowl, beat the remaining 1/2 cup cream until stiff peaks form.
Fold the whipped cream and reserved chopped salmon into the salmon mixture in the bowl.
Spoon mousse into a serving bowl.
Cover and refrigerate 2 hours or until well chilled.
To serve:
Separate endives into leaves.
Place bowl with mousse on a platter surrounded by endive leaves.
Garnish top of mousse with caviar.
To serve, spoon a dollop of mousse with some caviar at the wide end of endive leave.
Pick up leave at pointed end to eat.
Shrimp Puffs
(Makes 16 puffs)
1 sheet puff pastry
8 large shrimp, cut in half lengthwise
3 strips bacon, cut into 16 pieces
Egg wash:
1 egg combined with 1 teaspoon water
Preheat oven to 400 degrees F.
Wrap each piece of shrimp with a piece of bacon.
Cut puff pastry into 2 x 3-inch squares.
Brush each square with some egg wash.
Place 1 bacon-wrapped shrimp on each square of pastry and roll up.
Brush the outside of each roll with egg wash.
Place the rolls on an ungreased baking sheet.
Bake for 15 to 17 minutes until pastry is golden and shrimp are cooked through.
Serve hot.