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‘Just the Two of Us’

021116-valentine-wineWine is linked to the history and culture of Veneto, so much so that in medieval times the wines were famous far beyond Italy and were transported throughout the Old World via the vast commercial network developed by the Republic of the Serenissima. The most productive province was that of Verona and even today it is in the hillside surrounding Lake Garda that some of the world's most famous wines are produced. For five generations the Zeni family has been producing Classic Veronese wines. The Zeni Soave doc Classico is a fine pairing for the dishes below. It a dry, medium bodied wine with a hints of white flowers in its bouquet. This wine goes exceptionally well with shellfish, white meat and risotto.

Shrimp Skewers with Hazelnut Crust
hazelnut-shrimp-skewers

Ingredients Preparation
  • 12 shrimp
  • 4 oz roasted hazelnut, roughly chopped
  • 1¾ oz breadcrumbs
  • 1 egg
  • salt to taste
  • canola oil
Remove the shrimp from shells, devein and wash. In a large bowl, mix together the chopped hazelnuts and bread crumbs; beat the egg in a separate bowl.

Dip a shrimp in the beaten egg, covering it completely, and then pass it in the chopped hazelnuts and breadcrumbs. Lightly press the breading on the shrimp so that it sticks tightly on both sides.

Put each shrimp individually on a wooden toothpick.Bring the oil to frying temperature over a medium high flame and fry the skews until golden, place on paper towels.

Add salt to taste and arrange on a serving platter.

Heart Shaped Caprese Salad
caprese-hearts

Ingredients Preparation
  • fresh mozzarella
  • tomatoes
  • fresh basil
  • heart-shaped cookie cutter
  • good quality extra virgin olive oil
  • good quality balsamic vinegar
  • sea salt
  • freshly ground black pepper
Cut the mozzarella into ¼” thick slices and cut into heart shapes from each slice (or use a cookie cutter if you have one). Slice the tomatoes into ¼” thick slices. Layer the mozzarella, tomato, and basil on a platter. Drizzle with olive oil and balsamic vinegar and sprinkle with sea salt and freshly ground black pepper.


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