Today we share with you the soft menu of San Valentino Eligere Food, to make your candlelit dinner even more special.
Two special recipes by Chef Fabio Aceti,, simple and tasty, made with the highest quality products from the Eligere Food selection.
We are talking about a romantic combination of dishes that begins with a gourmet appetizer based on Pane Carasau, Salmon and Pistachio, followed by a first course based on Spaghettoni seasoned with tomato sauce, broccoli and Caiazzana olive, enriched with a tarallino powder della Murgia, all accompanied by a bottle of Lenza Franciacorta Extra Brut.
All the products mentioned are available at our store in Coccaglio (BS) and on the Eligere Food online shop. Order them from the comfort of your home, we ship throughout Italy.
Let's now see the recipes of Chef Fabio Aceti, from the selection of Eligere Food ingredients to the preparation.
Millefeuille of Carasau Bread, Sockeye Salmon and Bronte Pistachio Pesto
Preparation of the recipe:
Take 3 sheets of Carasau bread from the Eligere Food collection, season them with salt, extra virgin olive oil and toast them in a preheated oven for 3 minutes at 180 C.
Break the three sheets of bread into small pieces and alternate them with the salmon creating a millefeuille with a layer of bread and a layer of salmon, season with the pistachio pesto slightly elongated with olive oil, let it rest for 3 minutes to allow the bread to soften lightly and serve.
Mancini Spaghettoni seasoned with Friarielli, Tomato puree, Caiazzana Olives and Tarallino della Murgia powder
- Mancini Spaghettoni
- Friarielli in Orominerva Extra Virgin Olive Oil
- Tomato puree Orominerva
- Oliva Caiazzana Slow Food Presidium La Sbecciatrice
- Tarallino della Murgia Pane&Pace
Preparation of the recipe:
Season the extra virgin olive oil with a clove of unpeeled garlic, remove it once browned and add the Tomato puree Orominerva, add the Caizzane Olives cut into small pieces and add a little chilli pepper to taste. Cook for 15 minutes and set aside.
Drain the OrominervFriarielli, cut them and heat them in a saucepan at the time of serving.
Cook the Mancini Spaghettoni in abundant salted water. Halfway through the cooking time indicated on the package, drain and finish cooking them in a pan together with your tomato and olive sauce, adding the cooking water kept aside a little at a time. Add the warmed broccoli, grate the Tarallini della Murgia creating a powder and finish with a drizzle of extra virgin olive oil. Serve as you like.
Now all that remains is to toast! Accompany your dinner with an excellent bottle of Lenza Franciacorta Extra Brut.
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All the recipe products are available at our store in Coccaglio (BS) and on the Eligere Food online shop. Order from our site and receive directly and at your home! We ship throughout Italy.