VALENTINE'S DAY

This is a rather simple menu; you don’t want to be spending all of your time at the stove. Some of these foods are considered aphrodisiacs, so set the stage with flowers, candles and music, and hope their chemistry prevails.

OSTRICHE GRATINATE

OYSTERS GILDED WITH MASCARPONE

Although I most prefer oysters to be eaten raw with just a hint of black pepper, this recipe offers a more festive and luxurious approach.

Serves 2 - 4

• 12 oysters in shells
• 1/2 C mascarpone cheese
• Kosher or sea salt
• Freshly ground black pepper

Line a baking dish that will hold 12 oyster shells, with coarse sea or kosher salt.

Scrub and open the oysters; reserving their liquors. Loosen the flesh of each oyster and place the body in the larger curved shell. Position the shell in the baking dish.

Place a small dollop (1-2 tsp) of mascarpone cheese on top of the oyster. Season with freshly ground black pepper and a mere dash of salt (the oysters may be salty).

Position oven rack about 3 inches from broiler and turn it on. Broil about 1 minute to warm the oysters and melt the cheese. Serve immediately.

PAPPARDELLE MALTAGLIATE CON FUNGHI

FREE FORM PAPPARDELLE WITH A SAUCE OF MIXED MUSHROOMS

Although in American markets, many varieties of mushrooms are available throughout the year, this recipe is favored in Italy during the winter months. White or black truffle shavings are often added to the dish before serving, but considering both the expense and the difficulty in finding these precious fungi, instead drizzle the finished dish with truffle oil. This recipe is compliments of Taranta Ristorante on Hanover Street in the North End of Boston.

Serves 4

• 4 oz. Shiitake mushrooms
• 4 oz. Portobello mushrooms
• 4 oz. cultivated button mushrooms
• 4 oz. Oyster mushrooms
• 4 oz. Crimini mushrooms
• 4 tbs. olive oil
• 1 tbs. parsley, chopped
• 1 oz. unsalted butter
• 4 oz. chicken stock/broth
• 1 T. fresh thyme, chopped
• 1 shallot, chopped
• 4 cloves garlic, chopped
• 4 oz. dry white wine
• 1/2 lb. of fresh lasagna sheets or lasagnette
• 2 tbs. Parmesan cheese, grated

Prepare the mushrooms: Cut away and discard (or reserve for another use) the stems from all but the button mushrooms. To clean the mushroom caps, use a damp paper towel and wipe the caps to remove any dirt. Never rinse mushrooms under water. They are highly absorbent, and the water will spoil their texture and make them spongy. You don’t have to be concerned about every speck of dirt on the mushrooms if some should get into your food while cooking. Dirt on cultivated mushrooms is usually sterilized, and a little won’t adversely affect you. Thinly slice all the mushrooms caps and gently toss together.

In a large hot sauté pan place the olive oil, garlic and shallots; sauté until lightly golden. Add the mushrooms and cook, stirring gently, for about 3 minutes. Add the wine and cook on high heat for about 40 seconds, then add salt, pepper, chicken stock, herbs and butter. Continue cooking for about 3 more minutes on high heat. Set aside.

Cut the lasagna sheets lengthwise into pappardelle widths - about 1/2 in. Cook the pasta in an abundant boiling salted water for about 4 min or just until al dente. Drain the pasta, and toss with the mushroom sauce.

Serve hot sprinkled with grated Parmesan cheese and a light drizzle of white truffle oil.

TONNO AL FORNO

BAKED TUNA

I first enjoyed this dish in 1994, on one of my visits to The World of Regaleali in Sicily. I was so surprised at how simple a dish could be so delicious. I have since served it to many friends who I thought might be skeptical about eating it. Needless to say the dish won raves!

Serves 6-8 (leftovers make a delicious topping for pasta)

• 3 cloves garlic
• 1/2 C. mint leaves
• 2 -4 anchovy fillets
• 3 - 3 1/2 lb fresh tuna in one piece
• S & P
• 1/4 C. olive oil
• 1 1/2 C. white wine
• Juice of 1 lemon
• 1 sprig of rosemary

Preheat oven to 375°F.

Chop the garlic, mint and anchovy separately and mix together very well. With the tip of a knife, make holes in the tuna, about 1 1/2 in. deep and about 2 1/2 in. apart. Fill the holes with the garlic mixture. Rub the tuna with S & P and any left over garlic mixture. Put the tuna in a roasting pan and drizzle with olive oil. Bake for 10 min.

Remove the tuna from the oven, pour about 1 C. of white wine and the lemon juice into the pan, and scrape the bottom with a wooden spatula. Put the rosemary in the pan. Reduce the heat to 350°F, return the tuna to the oven and cook until done, turn once (about 30 minutes). Test by inserting the tip of the knife; it should go in easily. Remove from the oven and set the fish aside on a serving dish and keep it warm while you make the sauce.

Place the roasting pan on the stovetop over low heat. Add the remaining 1/2 C of wine and simmer for 5 minutes. Taste for seasoning. Strain the sauce over the fish.

To serve, break off pieces with a spoon. Do not cut or slice the fish.

Adapted from “The Flavors of Sicily” by Anna Tasca Lanza, 1996

INSALTA DI RUCOLA, FINOCCHIO E ARANCE

SALAD OF ARUGULA, FENNEL AND ORANGES

Sicily has an overabundance of oranges in many varieties. In the winter and spring season the famous blood oranges can be found. This salad makes a terrific palate cleanser and is often paired with fish.

Serves 4

• 4 oranges
• 1/2 red onion, thinly sliced and soaked in water for at least 30 min.
• 1 bulb fennel, thinly sliced
• I bunch arugula, leaves washed and dried
• olive oil
• S & P

Peel the oranges with a knife, being sure to remove the entire white pith. Cut the oranges into cross section slices and place in a shallow salad bowl.

Drain the onions and pat dry. Lightly toss the onions with the fennel and orange slices. Drizzle with olive oil; season to taste with S & P and allow to marinate for 30 min.

Arrange the arugula on a serving platter and top with the marinated oranges. Drizzle with another light splash of olive oil before serving.

BESTIA NERA

BLACK BEAST

I thank Laura Brody for this divinely intense chocolate truffle cake - it is a dream dessert. I’ve made so many that I think I can make it in my sleep. You can serve it practically hot out of the oven, warm with whipped cream (and fresh raspberries), or cooled. It will keep, refrigerated for a week. I like it best when served warm or at room temperature the day it is made, never refrigerated. It will be a HUGE hit!

Serves 8-10

• 8 oz. unsweetened chocolate
• 4 oz. semi-or bittersweet chocolate
• 1/2 C. water
• 1 1/3 C. sugar
• 1/2 lb. (2 sticks) butter at room temperature, cut into small pieces
• 5 eggs at room temperature
• 9-inch cake pan
• Parchment paper

Preheat the oven to 350°F with a rack in the center of the oven

1. Butter a 9-inch cake pan and place a circle of parchment on the bottom, covering it completely. Butter the paper.

2. Place both chocolates in the bowl of the food processor and process until the chocolate is in tiny pieces.

3. Place the sugar and water into a small saucepan and bring it to a rolling boil.

4. Crack the eggs into a measuring cup or a small bowl with a spout.

5. With the processor on, add the boiling sugar syrup to the chocolate, and then add the butter piece by piece. Add the eggs and process only until the mixture is very smooth. Do not overbeat and create bubbles. Pour the batter into the prepared baking pan. Set the pan into a slightly larger pan. Set both in the oven and pour very hot water into the larger pan (bagno maria).

6. Bake for 25- 30 min. Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. Place a serving platter on top of the baking dish and invert the cake onto the platter.

PREPARE A CHOCOLATE GANACHE

• 1/2 C. heavy cream
• 5 oz. bittersweet chocolate, cut into small pieces

Scald the cream. Off the heat, add the chocolate and stir very gently until smooth. Cool slightly and pour slowly over the cake, smoothing the top with a spatula or butter knife.

TO SERVE:

• Heavy cream whipped with a pinch of sugar to chantilly stage
• Raspberries
• Fresh mint

Serve thin slices of the bestia nera topped with a dollop of heavy cream and a sprinkle of raspberries, garnish with a sprig of fresh mint.

Adapted from “Growing up on the Chocolate Diet” by Lora Brody 1985

WHAT TO DRINK:

Is there any question about Champagne’s aphrodisiac powers? A perfect symbol of celebration is the effervescent well-chilled, white bubbly from Franciacorta. My favorite producers are Bellavista, Berlucci Fratelli, Brut Saten by Cantradi Castaldi and Ricci Curbastro.

Continue to sip this bubbly throughout the meal.