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The Cookstr Weekly: That’s Amore

February 21, 2013
February 7, 2013
Restaurants on Valentine’s Day can be a bit of a nightmare: crowded tables, prix fixe menus, high expectations. There’s something deeply romantic about hunkering down and DIY-ing it with candles and cloth napkins. For inspiration on what to cook, I consulted an expert: Luigi, a seventy-seven-year-old family friend who lives in the mountains of northeastern Italy and cooks wearing a red chef’s apron. Luigi makes recipes like veal scallopini, tricolore salad, and Grand Marnier oranges, dishes from another era, elegant in their simplicity. There is certainly romance in the alchemy of simple dishes made well, and in the pleasure of serving the gift of a meal. And there is, at least for me, always a candlelit magic in pasta and tomato sauce.
Pick and choose from the recipes below and enjoy an Italian-inspired menu for Valentine’s Day. As Luigi reminds me, you don’t need to spend a lot of money to eat properly.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

by Sharon Crayton 

 

This tart and tangy salad starts out a Valentine’s dinner on the right note. In Italian cuisine, oranges are often enjoyed in savory dishes as well as desserts, as a refreshing and bright counterpoint to meaty and spicy main courses. Serve Olive Oil and Mint Orange Salad as a leisurely first course with crusty bread and a glass of white wine. You can also try switching in Meyer lemons or Mandarin oranges instead of regular lemons, for a sweeter flavor.  

 

More Valentine’s Day Recipes from Cookstr
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What’s New on Cookstr: Puglian Potatoes

 

“I love potatoes – mashed, scalloped, or simply oven baked. How such a simple and lowly vegetable can turn into creamy lushness continually amazes me. This dish takes potatoes to a new level and adds layers of flavor that make this Cinderella vegetable shine. There are many variations of this dish in Puglia – some with rice, others without. This is one of the simplest versions, and it is perfect by itself or as an accompaniment to roasted fish or meat.”
– Victorija Todorovska

 

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