DR
On Valentine's Day, anything goes: from breakfast in bed or a light gourmet lunch to sharing a deli with champagne at dinner time.
Here we share three simple options that ignite passion (at any time of day).
DR
Avocado Toast on Homemade Seed Bread - The Perfect Valentine's Breakfast
By Emmanuel Paglayan, owner and creator of @ninina.arg
INGREDIENTS (for one serving)
Seed bread slice, 1 u
Avocado, 1 u
Extra virgin olive oil, c/n
drops of lemon to taste
sea salt to taste
black pepper to taste
pepperoncino to taste
Cucumber, 2 thin slices
Cilantro, 1 small sprig
PROCEDURE
Toast the seed bread slices.
Step on the avocado, without it becoming a puree and spread it on the toast.
Drizzle with extra virgin olive oil and a few drops of lime juice, and season with sea salt, black pepper, and a generous dollop of pepperoncino.
Decorate two thin slices of cucumber and radish, and add a sprig of cilantro.
Cut the toast into two halves so that there are two triangles and serve.
DR
Guacamole with figs and chestnuts (for a light lunch on Valentine's Day)
By Juan Manuel Malacarne, chef at @somosvirgen
INGREDIENTS (for two servings)
Ripe avocados, 4 u
Perita tomato, 150 gr
Purple onion, 150 gr
Jalapeño, 50 gr
Coriander, 25 g
Limes, 4 u
Olive oil, 100 ml
Figs, 4 u
Roasted cashew nuts, 100 gr
Honey
PROCEDURE
Cut the tomato into concassé, the red onion into brunoise and the seedless jalapeño into brunoise.
Remove the seed and peel from the avocado, place in a bowl and with the help of a hard balloon whisk, step on it without making a puree.
Then add the tomato, onion, jalapeño and integrate.
Finally, add the lime juice, olive, cilantro and reserve.
In a pan with a little butter and olive oil, add the quartered figs and sauté them.
Lastly, add honey and remove from heat.
Place the guacamole as the base, on top of the figs, finish with more chopped cilantro and toasted cashew nuts.
DR
The finishing touch for Valentine's Day: oysters gratin
By Maurizio Romagnoli, owner of @ilgiardinoromagnoli
INGREDIENTS (for one serving)
oysters, 5 u
Cream cheese, 2 tbsp
Chives, ¼ tied
Roquefort cheese, 50 gr
Parmesan cheese to taste
PROCEDURE
Open the oysters and remove from the shell.
Make a paste by mixing the cream cheese, chopped chives and Roquefort cheese.
Fill the shell with the previous mixture, place the oyster on top and cover with plenty of Parmesan cheese.
Grill in the oven over medium heat until golden on the outside.
look too
Where to try the best signature cocktails?