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Valentine's Day Italian Dinner Entrees
RECIPES
Grouper with Tomato-Saffron Sauce
Salmon with Pistachio-Basil Butter
Veal Andrea
Beef Tenderloin Steaks with Portobello-Marsala Sauce
Stuffed Pork Chops with Roasted Grapes
Grouper with Tomato-Saffron Sauce
(Serves 2)

This is such a simple dish to prepare but it is very colorful and flavorful.
Use any type of white fish that you like.

Ingredients:

2 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
1/2 (14 ounce) can diced tomatoes
Pinch of saffron
2 (6 to 8 ounce) halibut, cod, or grouper fillets
1/3 cup quartered canned artichoke hearts
1/4 cup black olives, coarsely chopped
1 tablespoon chopped fresh parsley
Salt and pepper

Directions:

Preheat oven to 425 degrees F.  Heat 1 tablespoon oil in a saucepan over
medium heat.  Add garlic, reduce heat to low, and cook 2 minutes.  Add
tomatoes with their juices, saffron, salt and pepper.  Simmer for 15 minutes.

While the sauce is cooking, brush the fish with the remaining olive oil.
Season the fish with salt and pepper.  Put the fish into a baking dish an bake
12 to 15 minutes, or until opaque.  Transfer the fish to a serving dish.

Add the artichokes, olives, and parsley to the tomato-saffron sauce.  Season
with salt and pepper.  Cook 1 minute, just to heat through.  Spoon the sauce
over the fish and serve.

Serving Suggestion:
Serve with white or brown rice and green beans with almonds
Salmon with Pistachio-Basil Butter
(Serves 2)

This dish also makes a nice lunch simply served with a green salad.
The pistachio butter can be prepared up to 1 day ahead.

Ingredients:

2 tablespoons shelled pistachios
5 large basil leaves
1 garlic clove
2 tablespoons unsalted butter, room temperature
1 teaspoon lemon juice
Salt and pepper
2 (6 to 8 ounce) salmon fillets
Olive oil

Directions:

To make the pistachio butter:
In a food processor, combine the pistachios, basil, and garlic.   Process until
finely chopped.  Add the butter, lemon juice. salt and pepper; process until
well combined.  Transfer the butter to a small bowl and refrigerate until well
chilled.

Preheat oven to 400 degrees F.  Grease a small baking dish.  Place the
salmon fillets in the dish. Drizzle with a little olive oil.  Season the fillets with
salt and pepper.  Bake the salmon about 10 minutes, or until almost opaque.
Spread half of the pistachio butter over each fillet.  Continue baking until fish is
cooked through, another 3 to 4 minutes.
Veal Andrea
(Serves 2)

Ingredients:

4 veal cutlets
1/2 cup flour
3 tablespoons butter
2 ounces mushrooms, sliced
1/4 teaspoon dried sage
3/4 cup dry white wine or chicken broth
Salt and pepper to taste
1 cup shredded Fontina cheese (provolone can be substituted)
4 slices prosciutto

Directions:

Coat cutlets with the flour and shake off excess.  Place a skillet over high
heat and add the butter.  Sauté the cutlets for 30 seconds on each side. 
Remove and set aside.

Add the mushrooms to the skillet, turn the heat down to medium.  Sauté until
the mushrooms begin to give off their liquid.  Add the sage and cook until the
liquid is evaporated.  Add the wine or broth, salt and pepper to taste.  Reduce
liquid to about 4 tablespoons.

Place half of the mushrooms in the bottom of a small baking pan.  Place the
cutlets over them and sprinkle with half of the cheese.  Place a slice of
prosciutto over each cutlet, then top with remaining mushrooms and cheese.
Bake in a 375-degree F. oven for 20 minutes until cheese is melted and sauce
is bubbly.

Serving Suggestion:
Serve with polenta crostini and sauteed spinach or kale with garlic.
Beef Tenderloin Steaks with Portobello-Marsala Sauce
(Serves 2)

Ingredients:

2 beef tenderloin steaks, about 1-inch thick
Salt and pepper
1 tablespoon olive oil

Sauce:
2 teaspoons plus 1 tablespoon butter, divided
3 to 4 ounces baby portobello mushrooms, sliced
1 garlic clove minced
1 shallot, chopped
1 cup dry Marsala wine
1/2 cup chicken broth

Directions:

Remove steaks from the refrigerator 1 hour before cooking.  Pat the steaks dry
and season them with salt and pepper.

Heat 1 tablespoon oil in a skillet over medium heat.  Place the steaks in the
skillet and cook until brown on one side, 4 to 5 minutes.  Turn the meat over.
Cook an additional 4 minutes for rare, or 5 to 6 minutes for medium rare.
Transfer the steaks to a serving dish and allow to rest for 10 minutes.

To make the sauce:
Melt 1 teaspoon butter in a skillet over high heat.  Add mushrooms and saute
10 minutes until mushrooms are well browned.  Add another teaspoon of
butter, garlic, and shallots to skillet.  Saute the mixture 5 minutes.  Add the
Marsala wine and chicken broth.  Bring to a boil and cook 20 minutes or until
reduced by half.  Remove from heat and stir in remaining tablespoon of butter.
Serve steaks with sauce on top or on the side.

Serving Suggestion:
Serve with baked potatoes and steamed broccoli
Stuffed Pork Chops with Roasted Grapes
(Serves 2)

Ingredients:

2 bone-in pork chops, about 1-inch thick
4 slices prosciutto
2 slices fontina cheese
Salt and pepper
Olive oil
4 small clusters of red seedless grapes
1/2 cup chicken broth
3 tablespoons unsalted butter

Directions:

Preheat the oven to 425 degrees F.  Pat the pork chops dry.
Make a horizontal cut through the center of each chop to form a pocket.
Place 2 slices of prosciutto and a slice on fontina inside each pocket.
Secure the edges closed with a toothpick.  Season both sides of the chops
with salt and pepper.

Heat a few tablespoons of olive oil in a large ovenproof skillet over medium-high
heat.  Add the pork chops to the skillet.  Cook for 4-5 minutes until golden on
one side.  Turn the chops over and place the grapes in the skillet.
Drizzle some olive oil over the grapes and season with salt and pepper.

Place the skillet in the oven.  Roast the chops for 6-7 minutes or until cooked
through.  Transfer the chops and grapes to a plate and tent with foil to keep
warm.

Place the skillet back on the stovetop over medium heat.  (Remember that the
handle is still very hot)  Add the chicken broth and stir to scrape up any bits in
the bottom of the skillet.  Add the butter and whisk to incorporate it into the
broth.  Season with salt and pepper.

To serve, place one pork chop on each plate with 2 small grape clusters.
Drizzle the pan sauce over the top.

Serving Suggestion:
Serve with creamy polenta and shaved Brussels sprouts
 
 
 
 
 
Grouper with Tomato-Saffron Sauce Salmon with Pistachio-Basil Butter Veal Andrea Beef Tenderloin Steaks with Portobello-Marsala Sauce Stuffed Pork Chops with Roasted Grapes
Valentine's Day Recipes
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