Italian Valentine recipes

A nice, light appetizer! Use ones medium large to large shrimps.

Ingredients
1/2 Pound Large Shrimps
1 Hard Boiled Egg
1 Teaspoon Dijon Mustard
3 Tablespoons Olive Oil
Jiuce Of 1/2 Lemon
6 Tablespoons Chile Sauce (Or Ketchup If You Don't Have It)
Dash Of Worcestershire Sauce
2 Tablespoons Dry Sherry
2 Tablespoons Heavy Cream
Salt & Pepper To Taste
How to do it!
To prepare the shrimp, remove their shells, and devein them by cutting a small slit along their backs. Remove the dark colored vein. Cook the shrimp for 2 to 3 minutes in boiling water. Drain and cool. Refrigerate until you are ready to serve them.
Place the egg yolk and mustard in a blender. Turn on, and drizzle in the oil and lemon juice. Stop the blender and then add in the rest of the ingredients. Blend until combined. Chill the sauce until you are ready to serve.
To serve, either arrange a few shrimp on each plate and spoon over a little of the sauce, or arrange the shrimp nicely on a platerr or bowl with a smaller bowl holding the sauce for dipping. Serve cold.

Ingredients
3 Tbsp. Unsalted Butter -1 Tbsp Removed To Finish The Dish
1/4 Cup Finely Chopped Onion
1 Clove Of Garlic
1 Cup Arborio Rice
1/4 Cup White Wine
3 Cups Chicken or Vegetable Broth
1/4 Pound Fresh Asparagus Cut Into 1 Inch Pieces
1/4 Cup Grated Parmesan Cheese
How to do it!
Heat the 2 tablespoons of butter in a heavy saucepan. Add the onions and cook until translucent. Next add the garlic and cook another minute. Add the rice and stir until it is well coated with the butter. Begin to add the wine, and stir continually over medium heat until it is absorbed. Start to add 1/4 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously. About 15 minutes into the cooking time, add the asparagus pieces and continue cooking for about 20-25 total minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and the parmesan cheese. Serve, offering additional cheese if desired, and garnishing with the asparagus tips if desired.

Grill tuna to your desired doneness, then serve it on a bed of tender white beans seasoned with tomatoes, arugula, pancetta and onions.

Ingredients
4 Tablespoons Olive Oil
2 (3 oz) Tuna Steaks (Preferably At Least 2 Inches Thick)
2 Cups of White Beans
3 Slices Bacon or Equal Amount of Pancetta
1/4 Cup Minced Onions
1 Large Garlic Clove, Minced
3 Fresh, Ripe Roma Tomatoes, Diced
1 Cup Fresh Arugula
Salt & Pepper
--Dressing--
1/4 Cup Balsamic Vinegar
3/4 Cup Olive Oil
Salt & Pepper
1/2 Cup Fresh Chopped Chives
How to do it!
In a sauté pan, cook the bacon or pancetta until fully cooked. Add the onions and cook until translucent. Add the garlic and cook just until sizzling. Add the beans, tomatoes, arrugula and heat thoroughly. Season with salt and pepper.
To make the dressing, place all the dressing ingredients in a blender and pulse briefly. Oil the tuna lightly on both sides, and season with salt and pepper. Grill on a hot grill and cook until the tuna has reached desired doneness. We prefer our tuna fairly rare so only cook it a couple of minutes on each side.
To serve, place each serving of tuna on a bed of the beans and then lightly drizzle on top some of the balsamic dressing. Serve.

Tender, moist dried figs are stuffed with candied peel and are then dipped in chocolate creating a delicious confection that makes a wonderful addition to a holiday cookie tray, or served on their own after dinner with coffee or sweet wine.

Ingredients
12 Moist Figs
1/4 Cup Candied Orange Peel
1/2 Cup Dark Or Semisweet Choclate
How to do it!
Trim the stems off the figs, and with a sharp knife, cut a slit down the center. Insert a piece of the orange into the slit. In a double boiler, or in a small pot set into a larger pot of simmering water, melt the chocolate, stirring frequently. Once the chocolate is mealted and smooth, dip the figs into the chocolate coating the bottom only. Place the completed figs on a plate or tray, and refrigerate until the chocolate has set. Store in an airtight container in the refrigerator for up to two weeks.