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Valentine's Day Italian Dinner Entrees
RECIPES
Butter Baked Salmon
Grouper with Tomato-Saffron Sauce
Veal Andrea
Beef Tenderloin Steaks with Portobello-Marsala Sauce
Fettuccine with Truffle Sauce
Butter Baked Salmon
Grouper with Tomato-Saffron Sauce
Veal Andrea
Beef Tenderloin Steaks with Portobello-Marsala Sauce
Fettuccine with Truffle Sauce
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
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
Butter Baked Salmon
HOLIDAYS > VALENTINE'S DAY > VALENTINE'S DAY DINNER ENTREES
ENTERTAINING TIP
If you don't have a set of plain white dishes, put this at the top of your must-have entertaining essentials. White dishes look sensational on the table by themselves or you can completely change their appearance on the table by pairing them with different accent plates, linens, and accessories. With white dishes and varied accessories, your table will never look the same for any occasion.
VALENTINE DESSERTS
HEART JEWELRY
GREAT ITALIAN WINES FROM WINE.COM
This trio includes a light and crisp Pinot Grigio from Veneto, a juicy red from Tuscany and a spicy Nero d'Avola from Sicily.
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Butter Baked Salmon
(Serves 2)
It doesn't get much easier than this to bake a flavorful fillet of salmon.
Ingredients:
2 (6-ounce) salmon fillets, with skin
4 tablespoons unsalted butter
1 tablespoon chopped parsley
Salt and pepper
Lemon slices (optional)
Directions:
Preheat the oven to 475⁰ F.
Place the butter and parsley in a baking dish that's just big enough to fit the 2 salmon fillet. Put the baking dish in the oven for 4 to 5 minutes to melt the butter. Carefully add the salmon fillets to the baking dish, skin side up.
Bake for 4 minutes.
Remove from the oven, peel off the skin and season the fish with salt and pepper. Turn the salmon over and season the other side. Return the baking dish to the oven for another 3 to 4 minutes. Transfer the fillets to individual plates, spooning some of the butter sauce over each. Serve with optional lemon slices.
(Serves 2)
It doesn't get much easier than this to bake a flavorful fillet of salmon.
Ingredients:
2 (6-ounce) salmon fillets, with skin
4 tablespoons unsalted butter
1 tablespoon chopped parsley
Salt and pepper
Lemon slices (optional)
Directions:
Preheat the oven to 475⁰ F.
Place the butter and parsley in a baking dish that's just big enough to fit the 2 salmon fillet. Put the baking dish in the oven for 4 to 5 minutes to melt the butter. Carefully add the salmon fillets to the baking dish, skin side up.
Bake for 4 minutes.
Remove from the oven, peel off the skin and season the fish with salt and pepper. Turn the salmon over and season the other side. Return the baking dish to the oven for another 3 to 4 minutes. Transfer the fillets to individual plates, spooning some of the butter sauce over each. Serve with optional lemon slices.
Fettuccine with Truffle Sauce
(Serves 2)
This recipe is outstanding made with fresh pasta but you can easily substitute store-bough fettuccine.
Ingredients:
Fettuccine:
1 cup flour
1 teaspoon salt
1 egg
2 egg yolks
1 tablespoon olive oil
Water
Truffle Sauce:
3 to 4 tablespoons unsalted butter
1 black truffle, grated
Salt
1/3 to 1/2 cup grated Parmesan cheese
2 teaspoons chopped fresh parsley
Directions:
Make pasta according to pasta making directions and cut into fettuccine.
Cook the pasta in boiling salted water, reserve 1 cup of the cooking water and drain.
In a large skillet, melt the butter over medium-high heat. Add most of the grated truffle, reserving a few teaspoons for garnish. Add a pinch of salt. Add the cooked fettuccine and half of the reserved water; gently toss. Remove from the heat. Stir in the Parmesan cheese and parsley; gently toss to combine the ingredients. Divide the mixture between 2 bowls and garnish with the reserved truffle.
(Serves 2)
This recipe is outstanding made with fresh pasta but you can easily substitute store-bough fettuccine.
Ingredients:
Fettuccine:
1 cup flour
1 teaspoon salt
1 egg
2 egg yolks
1 tablespoon olive oil
Water
Truffle Sauce:
3 to 4 tablespoons unsalted butter
1 black truffle, grated
Salt
1/3 to 1/2 cup grated Parmesan cheese
2 teaspoons chopped fresh parsley
Directions:
Make pasta according to pasta making directions and cut into fettuccine.
Cook the pasta in boiling salted water, reserve 1 cup of the cooking water and drain.
In a large skillet, melt the butter over medium-high heat. Add most of the grated truffle, reserving a few teaspoons for garnish. Add a pinch of salt. Add the cooked fettuccine and half of the reserved water; gently toss. Remove from the heat. Stir in the Parmesan cheese and parsley; gently toss to combine the ingredients. Divide the mixture between 2 bowls and garnish with the reserved truffle.
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