Happy Love Day Famiglia
We're so excited to have you here for the most romantic day of the year. As any Gusto date night starts - we've got the good vibes & delicious food to get your evening going. Put that chefs apron on, sharpen your knives, pour yourself a (large) glass of vino and tap the links below for your Gusto 101 tunes Buon appetito!
The Smooth Tunes
Press play + let's get date night stared!
Rucola Salad
Ingredients:
Lemon Vinaigrette
Heirloom Cherry tomato
Sliced Cucumber
Roasted Red Onion
Arugula
Parmigiano
Salt
Method:
1. Place arugula, tomatoes,cucumber, and roasted red onion in a mixing bowl.
2. Shake lemon vinaigrette and drizzle on top of salad. Dressing amounts to personal preference.
3. Add a small pinch of salt to taste.
4. Using a set of salad spoonsor tongs, mix salad until dressing is evenly distributed.
5. Transfer to a serving bowl.
6. Sprinkle top of salad with parmigiano. Add amounts to personal preference.
Burrata con Prosciutto
Ingredients:
Burrata
Olive Oil
Maldon Salt
Pink Peppercorns
Sliced Prosciutto
Method:
1. Remove burrata from cheese and place at roomtemperature 1hour before consumption. (preferably, to soften cheese)
2. Drain off any liquid the cheese has been stored in.
3. Transferto a serving dish.
4. Drizzle the top of cheese with olive oil. Use olive oil amount to personal preference.
5. Sprinkle top with a pinch of maldon salt. Be sure to NOT crush the salt with your fingers when using. (Maldon salt is a finishing salt designed to be served in large flakes.
6. Lightly coat the top of cheese with pink peppercorns. Crush the peppercorns with your finger tips before adding. The peppercorns should flake and crumble slightly
7. Serve next to sliced Prosciutto.
Tagliatelle Ai Funghi
Ingredients:
• Tagliatelle
• Shitake, oyster, portabella, cremini, shiitake mushroom
• Mushroom brodo
• White wine
• Parsley
• Crushed chili
• Garlic
• Thyme
• Parmigiano
1. Add water to a medium or large sized pot and bring to a boil.
2. Season water with salt. Water should taste like a well seasoned soup, not the ocean.
3. Thinly slice all the mushrooms. Set aside.
4. Pick the leaves from the parsley and mince leaves. Set aside.
5. Using a pan with a small lip, heat over a stove top. Melt butter until slightly brown.
6. Lower heat and add smashed garlic clove and thyme. Let cook for 2-3 mins extracting the flavour from both. Remove from pan and discard.
7. Bring heat to medium, and add sliced mushrooms. Cook until mushrooms are a golden brown, approximately 3-4 minutes stirring occasionally.
8. Deglaze pan with white wine. Reduce wine until all alcohol is cooked out.
9. Add mushroom broth, bring to a boil and then drop to a simmer. Season with salt and pepper to taste.
10. Drop pasta into boiling water. DO NOT break apart pasta before dropping. The pasta will come apart by itself in the water. Cook for approximately 3.5 minutes or "al dente".
11. Remove pasta from water and go directly into the pan with mushroom sauce. Add minced parsley to liking.
12. Toss vigorously over medium heat emulsifying the pasta.
13. Transfer to a serving plate and sprinkle parmigiano on top for personal preference.
Chocolate Lava Cake
Ingredients:
• Chocolate Cake
Method:
1. Preheat the oven to 400 degrees.
2. Remove from plastic and place on a small baking sheet.
3. Bake for 15 minutes.
4. Remove the cake from the oven. Let stand for 2-3 minutes before serving.