Aphrodite Valentine's Day Menu

Aphrodite Valentine's Day Menu

Would you like to prepare a complete menu, from appetizer to dessert, for your beloved? All the dishes are quick and easy to prepare without needing to be a Masterchef!!

Click here to purchase the Etnaly ingredients to make these recipes.

Anchovy Crostini in Olive Oil and Honey with Pistachio

Ingredients:

• Mare dell’Etna Anchovies in Oil
• Sliced bread
• Barbarella Honey with Pistachio, to taste
• One organic lemon

Instructions:

Take the sliced bread and cut out discs using a round cookie cutter (using a glass also works).

Place an anchovy fillet in the center of each disc, rolling it up on itself to form a little rose.

Garnish with a teaspoon of honey with pistachio and grated lemon zest on top.

Linguine with Alalunga Tuna "Buzzonaglia", breadcrumbs, and Pistachio flour

Ingredients:

• Mare dell’Etna Alalunga Tuna Buzzonaglia
• Extra Virgin Olive Oil
• One organic lemon
• Antichi Granai Linguine (Spaghetti, Scialatielli, or Busiate also work well)
• 3 Garlic cloves
• Parsley
• Breadcrumbs
• Monil Pistachio flour
• Salt, to taste

Instructions:

Place a pot of water on the stove and bring to a boil (generally 1 liter of water for every 100g of pasta).

Add the linguine to the boiling water (taking into account the cooking time indicated on the pasta package) and add salt.

In a pan (or better, a pasta sauté pan), add generous extra virgin olive oil, the garlic cloves, and the breadcrumbs over moderate heat.

Once the oil is flavored, remove the garlic.

Drain the pasta, sauté it in the pan, and add the Alalunga Tuna Buzzonaglia.

Grate the lemon over the pasta and sprinkle with finely chopped fresh parsley.

Plate it, sprinkling with the pistachio flour and a nice sprig of parsley on top of this mountain of goodness!

 Amberjack Fillets on a Bed of Corn Salad

Ingredients:

• Mare dell’Etna Amberjack
• Corn salad (valeriana)
• 4 Datterini tomatoes
• Extra Virgin Olive Oil
• 1 Garlic clove
• Salt, to taste

Preparation:

Place a garlic clove in a pan with a drizzle of oil and sauté to flavor.

Peel the datterini tomatoes and cut them into cubes.

Add them to the pan and let everything cook together.

Place the amberjack fillets in the pan and turn off the heat.

Plate everything surrounded by generous tufts of corn salad and a drizzle of extra virgin olive oil.

Soft-Heart Pistachio Cake

Ingredients:

• 150g White chocolate
• 150g Butter
• 80g Sugar
• 40g Monil Pistachio flour
• 3 Eggs
• Monil Pistachio cream
• Salt, to taste

Preparation:

Line an ice cube tray with plastic wrap and make 6 portions of pistachio cream. Freeze for at least half an hour.

Melt the chocolate in a bain-marie; melt the butter and add it to the chocolate. Add the sugar to the chocolate and butter mixture and mix well. Add the eggs one at a time, mixing. Add the pistachio flour.

Butter and flour 6 ramekins; fill each ramekin halfway with the mixture. Remove the pistachio cream cubes from the freezer and place one in each ramekin. Fill the ramekins with the remaining mixture (so as to cover the cream cubes). Place the ramekins in the freezer for at least 3 hours.

Preheat the oven to 220°C (428°F) static or 200°C (392°F) convection. Bake the ramekins for 10-15 minutes and Happy Valentine's Day!