If you think the way to someone’s heart is through their stomach then congratulations! You’re probably Italian. If you’re not, however, here’s a romantic two-course Italian meal that even a novice could whip up at home. Bellissimo!
Risotto Alla Barbabietola (Beetroot and Gorgonzola Risotto)
- 80g Carnaroli Rice
- Glass of white wine
- 500mL vegetable stock
- 100mL beetroot juice
- 1tbs beetroot puree
- Butter and parmesan to taste
- Gorgonzola Dolce
- Beetroot cubes and micro herbs to garnish
Lightly toast rice in a pot. Add a glass of white wine, 500ml of vegetable stock and 100ml of beetroot juice. Also add one table spoon beetroot puree, 2 cubes of butter and one spoon of parmesan. Whisk in the pot until creamy (this may take a while!)
Melt gorgonzola separately in a pan. Serve risotto on a plate and drizzle with melted gorgonzola. Add small cubes of beetroot and micro herbs for garnish.
Tiramisu – 12 portions
- Savoiardi biscuits
- 500g mascarpone
- 100g egg yolks
- 200g sugar
- 40g Marsala
- 500g cream
- 500mL coffee
Whisk sugar with egg yolks. Once it turns white, add Marsala and continue to mix, then add 500g of mascarpone and mix through. Take half of the cream and whip separately, then slowly work the whipped and non-whipped cream back into the previous mascarpone mix.
Soak savoiardi biscuits in the coffee as you go, layering the cream in bottom of tray, followed by a layer of soaked biscuits. Repeat this until you have a total of three cream layers and two of soaked biscuits. Cover and allow to set in fridge overnight.
Serve a slice to plate and sprinkle with chocolate cocoa powder to garnish.