Seduction Meals is about food + romance and the premise that everyone should learn to master one dish that is their signature dish—a Seduction Meal, to enchant and captivate that special someone in your life...
At a party I recently attended, someone mentioned a Sicilian recipe that intrigued me. The pure simplicity of the dish was appealing - spaghetti with breadcrumbs, garlic, and anchovies. I typically do not like anchovies so I thought I would try Boquerrones, or white anchovies, that are supposed to have a mild, more subtle flavor than the dark salty, hairy anchovies typically found in Cesar salads or on pizza. I used White Anchovy Fillets by La Conserviera di Burano, which I now refer to as "the one and only anchovy" for connoisseurs.
Spaghetti with Anchovies & Breadcrumbs Spaghetti con Acciughe e Mollica
Ingredients
1/2 cup toasted fresh breadcrumbs (see below)
1lb spaghetti, reserve 1/4 cup of water from the spaghetti
1/2 cup extra virgin olive oil plus 2 tablespoons of EVO
6 cloves chopped garlic
8 white anchovy filets
1/4 teaspoon crushed red chili pepper
1/8 cup capers
sea salt
Garnish with parsley and breadcrumbs
(option) Grated Sicilian pecorino or Parmigiano-Reggiano cheese per plate
INSTRUCTIONS Bread Crumbs To prepare the toasted breadcrumbs it is preferable to make them from stale, dry bread. Pulse the breadcrumbs in a food processor until you have coarse crumbs. Its best not to use pre-packaged breadcrumbs--they are too fine for this purpose.
Over medium heat, lightly coat a pan with 2 tablespoons of olive oil and allow the pan to warm
Add the breadcrumbs, stirring constantly to prevent the breadcrumbs from sticking or burning. Cooking until evenly toasted to a nice golden brown color
Remove them from the pan setting aside 1/4 of the bread crumbs for garnish and the rest will be added to the sauce.
Spaghetti
Just before starting the Anchovy Sauce, bring a large pot of salted water to rapid boil. Add the spaghetti, stirring occasionally to prevent pasta from sticking. Cook per instructions, until tender to the bite, preferably al dente.
When the spaghetti is done, drain and set aside.
But first, reserve 1/2 cup of pasta water - set aside. While the spaghetti is cooking, prepare the Anchovy sauce.
Anchovy Sauce
Chopped the garlic. Chop the parsley. Rinse the capers - set all three aside
Place a large skillet over medium-high heat and add olive oil. Add crushed garlic, and saute for a few minutes, stirring so they do not overcook.
Add anchovies and crushed red pepper flakes, mashing the anchovies in the pan with a wooden spoon.
Add capers and 1/8 cup of the pasta water to the pan and stir ingredients together. Remove from heat
When the spaghetti is done and drained, return the anchovy sauce to the burner and over moderate heat, add the spaghetti to the Anchovy sauce coating all strands.
Add breadcrumbs and parsley. Add more of the reserved pasta water if it seems too dry, tossing everything together.
Plate the dish Add a serving size portion of the spaghetti to each dish. Top with some of the reserved bread crumb and a splash of extra virgin olive oil. Add cheese if using, and if you like to spice things up--a sprinkle of red hot pepper flakes. Garnish with parsley. Serve immediately.
Italian cuisine is a top choice for many first dates, special romantic meals for two, and just a favored comfort food of men and women, young and old. One of the first things that grabs your attention is the pleasing aromas that fill you home as you cook Italian style--onions, garlic, tomato sauce, wine, it all comes together to seduce the senses. And the best part--typically there are few ingredients and not many steps to make the perfect Italian dish. Here is our Italian Menu for Valentine's Day: Just click on the title of each recipe for ingredients and directions.
Valentine's Day Menu ITALIAN SEDUCTION Spicy Garlic Shrimp Tomato Basil Bruschetta Pasta Carbonara White Chocolate Parfait with Flambeed Cherries
Let's start backwards. I will share with you a gorgeous dessert that is a true show-stopper and a prefect end to your Seduction Meal. This dessert was created by a fellow food blogger - Scarlett of Desert.net.eu. Her creations are magnificent. This is one recipe that is not a simple Italian recipes -but one look at this phone and you should be seduced to give it a try. Click on the Title to be taken to Scarlett's recipe.
The Main Course is a very easy dish to make, and is an Italian Classic, with a twist. Our Spaghetti Carbonara blends the sweet taste of sun dried tomatoes and
salty pancetta with a creamy Parmesan cheese sauce I like to serve
this with a tomato basil bruschetta (see below) and a bottle of chilled white
burgundy like Domaine Vocoret 2006 Chablis. I typically do not add salt
to this dish as the pancetta is salty. Click on the title to be taken to the recipe.
I have selected two starters, another classic--tomato basil bruschetta, and Spicy Carlic Shrimp. Who can resist hot and spicy? This shrimp dish is a guaranteed hit and very easy to
prepare. Serve this with fresh French or Italian bread to soak
up the garlic flavored olive oi. Serve your starters with chilled white wine or champagne.
I am honored to present a truly seductive recipe straight from Italy, complements of Chef Simone, from Lucca.
He creatively combines courgettes, or zucchini as we call them in the US, and a Béchamel sauce for a
twist on an all time favorite comfort food--lasagna. If zucchini isn't your thing, you can substitute this with a vegetable of your choice such as
mushrooms, artichokes, eggplant, or asparagus. Chef Simone's vegetable lasagne is made with alternate
layers of
wide pasta, vegetables, cheese, and a bechamel sauce.
Remember lasagna is a
dish that taste even better the next day so you have a very good reason
to extend your date.
Lasagne di Zucchine Recipe courtesy of Chef Simone, Tours of Italy Check out the web site: Cooking Course in Tuscany for delicious cooking classes with Oliver!
Ingredients:
1 box of egg pasta
2.2 pounds Zucchini or Courgettes, cut into small pieces
Bruschetta can be served as an appetizer, a side dish, or a simple snack. Pronounced bru'shet'a in English, and brus ket'a in Italian, this dish dates to at least the 15th century from central Italy.
It is so easy to prepare; all you need is fresh, ripe ingredients and a very good extra virgin olive oil. Here's how easy it is: Cut a few slices of Italian or French bread and toast about 1 inch thick and toast it to a golden brown color. Take a piece of garlic and lightly rub it on one side of the toast. On this very side top each slice of toast with the tomato basil mixture (see recipe below) and top this with a dash of sea salt and cracked black pepper. That's it!
A hearty meal for a cold balmy night, this recipes for Spaghetti Carbonara blends the sweet taste of sun dried tomatoes and salty pancetta with a creamy parmesan cheese sauce I like to serve this with a tomato basil bruschetta and a bottle of chilled white burgundy like Domaine Vocoret 2006 Chablis. I typically do not add salt to this dish as the pancetta is salty. The best things about this delicious dish--including the wine and bruschetta, this Seduction Meal is less than $40 for two, and it can be made in less than 1/2 hour.
For a luscious quickie that will satisfy all senses, this seduction meal will delight the eyes, tease the imagination and grab you with its divine taste. A sure winner that can be made in 1/2 hour.
crab ravioli in saffron cream sauce
saffron cream sauce 2 tbsp butter 1 shallot, minced 1/2 cup dry white wine 2 good pinches saffron threads 2 cup whipping cream 1/4 tsp of cayanne pepper salt and pepper to taste fresh chives
crab ravioli 1 dozen crab ravioli
I used all natural crab ravioli from The Ravioli Store
lobster 1/2 lb of fresh, cooked lobster meat, preferably with two small lobster tails cut the lobster tails in half lengthwise 2 tablespoons of butter
1/8 cup of dry white wine
preparing the dish
saffron cream sauce Melt butter in a medium saucepan over medium-low heat. Add shallot and cook until translucent. De-glaze by ading wine; cooking and stirring until wine evaporates--about 3 minutes. Add cream and saffron. Lower heat and simmer, cooking until sauce has reduced to just about half. Add salt and pepper to taste. Remove from heat. Finish with a pinch of cayenne pepper. Stir. Set aside.
ravioli Cook lobster ravioli per directions. Drain
lobster While ravioli is cooking, melt butter in a medium skillet over medium-high heat. Add lobster pieces and toss to coat with butter. Add wine. Cook until you have nice medium brown color on the white meat, carefully flipping the skillet, or stirring, to cook lobster on all sides--about 3 - 4 minutes. Set aside
plating the dish Reheat the sauce, if necessary. Add 3-4 tablespoons of sauce on each plate. Place 3-5 ravioli on top--depending upon whether you are serving this as an appetizer or a main course. Spoon the sauce over ravioli. Top with a few pieces of the lobster meat. Garnish with snipped chives and a strand of chives that you will a lay on top and across the entire dish. If you like a little kick, sprinkle with a tiny bit of cayenne pepper. Another great garnish would be caviar or tobiko--I'll have to try that next time.
Serve this with a chilled bottle of Chablis and wait for the praise and adoration to follow.
For a truly seductive, lighter pasta meal try Linguine alle vongole; an Italian dish made with fresh clams, parsley, garlic, white wine and butter. To start, serve up a simple salad like the radicchio salad with thinly sliced parmesean cheese slices.. Next serve up this great linguine dish with a bottle of chilled white wine and hot crusty bread and the night is yours.
Salad 1/4 cup extra olive oil 4 Tbsp balsamic vinegar salt and pepper to taste Medium size head of radicchio lettuce
Fresh Parmesean cheese, long thin slices
Tear the radicchio in
separate leaves. Place in a salad spinner filled with ice cold
water--add some ice cubes if your water isn't ice cold. Let stand for a
5-10 minutes. Drain. Set aside. Whisk together the olive oil and vinegar.
Plate the Dish
Place the salad on each plate. Using a cheese slicer to get very thin
slices, carve long thin slices from the brick of cheese. Arrange slices
over the lettuce. Drizzle with salad dressing, salt and pepper to taste and serve.
Linguine alle Vongole serves 4
4 Tbsp olive oil 1lb fresh minced clams 12 oz clam juice 2 dozen cockles 1 1/2 little neck clams 1 head of garlic, finely chopped 1 medium white onion, finely chopped 1 cup white wine 1/2 stick sweet butter 1 Tbsp finely chopped red jalapeno 2 Tbsp finely chopped parsley 1 box linguine Salt and Pepper to taste
Preparation Simmer the onions and garlic in olive oil in a skillet over low heat (you do not want to brown them, only soften). When soft, add minced clams. Continue to cook over low heat for about 20 minutes. Add remaining liquid (wine and clam juice), turn heat up to medium, cooking until liquid just begins to boil, about 10 minutes. Remove from heat and cover.
Cook pasta as per directions being sure to remove when al dente. Strain the pasta and place in a large bowl, add 1/2 stick of butter and toss. Salt and pepper to taste.
Steam cockles and little necks clams until shells just open. Remove from heat, set aside
Plating the dish Heat up the minced clam juice. Place linguine in large serving bowl. Arrange littlenecks and cockles over the pasta and add minced clam mixture over the pasta and make sure its hot. Sprinkle red jalapeno (to taste), salt and pepper to taste, and garnish with the minced parsley.. Serve with your favorite wine, and toss the pasta at the table for maximum effect.
This recipe was submitted by Stefan of NYC, and a Seduction Meal it is!
For those who like it hot, and we know you do, this dish will have you both flush with desire as you devour this medley of calamari, shrimp, clams, garlic, and hot peppers slowly simmered in a hot diablo sauce, topped with a special garnish and a pinch of red hot pepper flakes.
Gently simmer over low heat for 5 minutes. In a separate pot, over medium-high heat, mix together:
2 Cans of 28 oz crushed tomatoes with basil 1 jar of white clams in clam juice/ strained (reserve juice for later) 1/4 tsp dried marjoram 1/4 tsp dried basil 1 16 oz can tomato paste
Cook for about 20 minutes. Mix all ingredients above together in one pot (the larger of the two), cover and cook over medium-low heat for 1 hour.
Garnish 3 cloves of garlic finely chopped 2 tbsp finely chopped chives 3 medium shallots, finely chopped 1/8 cup of fresh lemon juice a pinch of finishing salt (Victoria Taylor's Australian Flake)
Use all fresh ingredients, mix together and set aside, letting all flavors blend together.
Calamari & Shrimp 1lb of fresh (or frozen) calamari and 1/2 lb of Shrimp (large) 1 Cup of white clam juice 1 large tomato, chopped
If using frozen calamari or shrimp- defrost. In a skillet, over medium heat, add 2 tbsp butter and 1/4 cup of grapeseed oil. When hot, add and saute all ingredients for 5 - 8 minutes
The Pasta I used a bag of Gragnanese Liguine al Nero de Seppo (black squid ink linguine), you can use the pasta of your preference Cook as per the directions, al dente
Plating the Dish
Place pasta serving in the bowl/plate and top with a large spoonful of with Calamari/Shrimp, adding some of the broth it cooked in
Drizzle 1 tbsp of the Garnish over the pasta
Top with 1/4 cup of the tomato sauce
Add a pinch of red pepper flake
Serve with crusty warmed bread and a glass of red wine. Amazing! I am sure you will enjoy this truly delicious, flavorful dish.
Mediterranean fare is my absolute favorite. Lemons, figs, olives, almonds, eggplant, tomatoes, cheese and pomegranates--all wonderful tasty morsels and healthy food choices. Throw in lamb, seafood, pasta, a bottle of wine, and some fresh baked bread and I could live on this food forever.
If you love vegetables, you will LOVE this dish. Oven roasted eggplant, mushrooms, olives and tomatoes bring out an intense flavor for this Seduction Meal. This garlic infused vegetable medley can be served over polenta or pasta as in the recipe below.
Mediterranean Pasta
1lb of your favorite pasta, I used Gragnanese
5 baby eggplants, cut into 1/2 inch slices and cut in half
9 large button mushrooms, quartered
¼ cup of olive oil
2 cloves of crushed garlic for the vegetables
2 large tomatoes, quartered and cut in half lengthwise
1 cup of pitted Kalmata olives
________
½ cup olive oil
3 cloves of garlic, crushed for the olive oil sauce
Tradition. It stays with you your whole life. The rituals, memories, scents, tastes and sounds hopefully all conjure up feelings of love and comfort. My family tradition--every Sunday was Pasta Day. My entire family would gather at my grandfather's house in Brooklyn to share the day and feast on a 5 course meal.
We would start with a mix of artfully prepared appetizers such as stuffed artichokes, shrimp croquettes, and stuffed mushrooms. Coarse two: Pasta. This would be accompanied by a meat platter filled with hot and sweet Italian sausage, the best meatballs, and pork so succulent it would fall apart as you tried to fork a piece. This was followed by a light green salad. And the grand finale: A mix of Italian pastries and fresh fruit served with coffee and Sambucca. You can just imagine the aromas that filled this house every Sunday.
For my Seduction Meal of today, and in honor of my Italian heritage, I am preparing a simpler version of our Sunday Italian feasts.
The Menu
Olive oil, bite-sized pieces of fresh Parmesan Cheese, and Ecci Panis European Baguette
Tomato, Mozzarella, Basil Salad
Macaroni served with Mushroom Tomato Sauce and Succulent Pork
Cannolis, coffee and Sambuca
The macaroni is served with slow-cooked pork that simmers in a tomato sauce for about 3 hours. At the last hour of cooking I add sauteed Portabella mushrooms. This dish is served with freshly grated Parmesan cheese and served with a nice red wine like Barolo or Chianti Classico Reserve. The recipe that follows serves four hungry Italians.
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Spaghetti with Anchovies & Breadcrumbs
