If the idea of going out for Valentine’s Day doesn’t tickle you much, why don’t you try to cook yourself, with a menu to prepare in pairs, the so-called tête-à-tête but not in front of a table, but in the kitchen? Here are five recipes from starred chefs not to be replicated to celebrate as you never dared to do. On Valentine’s Day we eat. But since you decide it, do it right. We start with the starry neo starter Christian Mandura of the restaurant Unforgettable in Turin, which offers an appetizer based on artichokes (the last of the season), enriched with horseradish and marjoram. As a first filling, the ravioli di Marc Oberhofere of the Lampl Stube (Hotel Lamm, near Bolzano) that will delight the palates of the most greedy couples of fresh pasta.
The second seafood dish for the menu to be prepared in pairs is the sea bass all’acquapazza in a crust of Luigi Salomone from Kings, Saints and Lions di Nola, near Naples, which the chef himself defines as “The dish of sharing”. That is “4 hands, in synergy, a dish with Mediterranean and aphrodisiac aromas to be placed at the center of the table and play with tastings by exchanging tastes and flavors with each other”, explains the chef who joined the Guide to Restaurants of Italy of Gambero Rosso 2022 directly with Due Forks and a rating of 85/100, winning the award Emerging Chef 2022.
To close a sweet of memory, that of Eugenio Boerthe half-Italian chef for the other Dutch who, after having opened his own in Milan Bu: r (true pronunciation of his name), a boutique restaurant both for the interior and for the welcome (to do the honors, the impeccable companion Carlotta) is confirmed as one of the most original realities in the city. Its dessert is called Il remedio della Nonna, and is a meringue of honey, milk, bay leaf, lemon and cognac. Beautiful to look at, delicious to eat, possible to recreate (then it’s up to you!).
Source: Vanity Fair
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