An Elaborate Meal Masterpiece: Italian Dinner Recipes for Two
Romantic Italian Dinner Recipes
Steamed Mussels in White Wine and Garlic
- 2 pounds mussels
- 2 white onion, chopped
- 4 garlic cloves, minced
- 1½ cups dry white wine
- 4 tablespoons butter, cut into small cubes
- Salt, to taste
- ¼ cup chopped flat leaf parsley
Clean the mussels in running water and discard any mussels that are not closed. In a medium-sized pot, add the dry white wine along with the chopped onions, minced garlic and salt. Let this mixture simmer over low heat until the onions are translucent. Add the mussels into the pot, cover with a lid and simmer for 5 minutes on medium heat. Remove lid, and check if all the mussels have opened. Discard any that are still closed. Add butter cubes, and chopped parsley and give it a good stir. Check seasoning and add salt if required. Serve in individual bowl and sprinkle some more chopped parsley.
Eggplant Meatballs with Tomato Sauce
- 1 large eggplant, chopped
- 2 cups tomato puree
- 2 slices stale bread
- ½ cup breadcrumbs
- 2 eggs
- ½ cup extra virgin olive oil
- ½ cup Parmesan cheese, grated
- 1 red onion, chopped fine
- ½ cup flour
- 1 cup milk
- 1 cup pecorino cheese, grated
- Salt, to taste
- Basil leaves
First bring a large pot of water to boil and add the chopped eggplant into the boiling water. Let the eggplant boil for 4-5 minutes. Remove eggplant with a slotted spoon and place it over a kitchen towel. Squeeze out excess water from the eggplant and allow it to cool. In a small bowl, pour out the milk and dip the stale bread into the milk. Take a large mixing bowl and add the eggplant into it, making sure that there is no excess water in the chopped eggplant. Now squeeze out the excess milk from the bread, crumble the bread and add to the eggplant. Next you need to add the eggs, Parmesan cheese and pecorino cheese. Season with salt and add breadcrumbs and flour. Mix all the ingredients together until it is of the right consistency for forming meatballs.
Take some water in a small bowl and dip your fingers in the water. Now shape the eggplant mixture into small meatballs and place them in a platter. Once you are done forming the meatballs, dredge them in flour and keep them aside. Heat the extra virgin olive oil in a saucepan and sauté the chopped onions. When the onions are translucent add the tomato puree and cook for 8-10 minutes over medium heat. Season with salt. Add the meatballs into the tomato sauce and let it cook for another 10-12 minutes. To finish, add some chopped basil leaves and a sprinkling of grated Parmesan cheese. Serve in individual plates.
Honey and Amaretto Semifreddo
- 1 egg
- 1 tablespoon amaretto liqueur
- 1½ cups double cream
- ½ cup organic honey
- 4 egg yolks
- 4 tablespoons toasted pine nuts
In a medium-sized bowl, combine the egg yolks with one whole egg and honey. Place the bowl over a pot of boiling water and whisk it until the mixture is thickened. Place this mixture aside. In another bowl, beat the double cream until soft peaks are formed and then gently add the egg mixture to it. Now fold in the egg mixture into the cream with a plastic spatula, taking care not to mix it too vigorously. Stir in the amaretto liqueur. Pour the mixture into a loaf tin that has been lined with a cling film. Cover the mixture with a cling film and chill in the refrigerator for 3-4 hours until it is set. To serve, transfer semifreddo into a plate by turning the loaf tin upside down, and adding a scattering of toasted pine nuts.
These were some Italian dinner recipes. For a hassle free evening, do all the preparations beforehand. Serve the dishes with a good Italian red or white wine and enjoy the evening.