Chefs date night

Planning a date night in? How about Italian?

Take your date nights to the next level with this one-of-a-kind Italian date night menu.

First Course: Calabrian Mushroom Soup

Serves 4

Ingredients:
2 tbsp Chef’s Infused Italian Olive Oil
1 onion
2 lbs mushrooms
1 ¼ cups milk
3 ¼ cups vegetable stock
1 baguette, sliced at an angle about ½ inch thick
3 tbsp butter, melted
2 tsp garlic, mashed
¾ cup gruyere, grated
2 tbsp flat leaf parsley, chopped for garnish

Directions:
Pour the oil into a saucepan on medium heat. Add the onions and the mushrooms and cook until most of the moisture has been reduced and the onions and mushrooms get caramelized. Add the milk and the stock and simmer for 15 minutes. Season with salt and pepper to taste.

Toast the bread slices and mix the garlic and butter together. Spread some of the butter mixture on each slice of bread. Place the bread in the bottom of a soup bowl and pour the soup over the bread. Garnish with chopped parsley.

Second Course: Shrimp and Goat Cheese Pizza

Makes four 8″ pizzas or two medium pizzas

Ingredients:
16 large shrimp, peeled, cleaned and cut in half lengthwise
½ cup Chef’s Koroneicki Olive Oil
¼ cup fresh cilantro, minced
1 large jalapeno, seeded and minced
½ tsp kosher salt
2 cups grated mozzarella cheese
2 cups grated fontina cheese
4 Roma tomatoes, thinly sliced
1 medium red onion, thinly sliced
4 oz. goat cheese, cut into small pieces
¼ cup red pepper, cut into julienne
¼ cup yellow pepper, cut into julienne

Directions:
Place a pizza stone on the middle rack of an oven preheated to 500°F.

Marinate the shrimp in the olive oil, cilantro, jalapeno, and salt for a half and hour or more.

Roll out the dough and layer the pizza. Start with mozzarella, then fontina, tomato, onion, shrimp, goat cheese, and red and yellow peppers. Bake for 10-12 minutes.

Main Course: Griddled Steak with Tomato, Basil and Garlic

Serves 4

Ingredients:
1 tbsp Chef’s Chilean Olive Oil
½ tsp each, garlic powder, onion powder, paprika, and oregano
½ tsp salt
¼ tsp black pepper
Steak of your choice, around 2 lbs and 1 to 1½ inches thick
10 oz. cherry or grape tomatoes
1 tbsp butter
2 tbsp fresh basil, chopped
1 tbsp garlic, chopped
½ cup red wine

Directions:
Heat a cast-iron grill pan to medium-high heat and add the oil. Mix together the dried spices and rub both sides of the steak. Place the steaks in the grill pan and cook 4-5 minutes on each side for medium rare. Remove the steaks to a cutting board to rest.

Add the butter to the grill pan over medium heat. Add the tomatoes, basil, and garlic. Cook for 2 minutes, deglaze with the red wine and serve with the steak.

From our kitchen to yours…Cucina Felice!


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Michele at Chef's
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