Dinner for Valentine’s Day 2021: decoration, recipes and table set

• 4 cups of coarsely grated steppe cheese (about 400 g)
• 4 cups (about 400 g) grated gruyere cheese
• 1 cup (tea) white wine
• 1 clove of garlic
• ¼ cup of cachaça (tea)
• 1 tablespoon of corn starch
• freshly grated nutmeg to taste
• homemade italian bread to serve

Preparation mode

1. Cut the buns into medium cubes so that each piece has a core and a crust – this makes it tastier and easier to stick in the fork. Reserve.
2. Peel, cut in half and rub the garlic halves inside (bottom and sides) of a medium pot (if you prefer, use a fondue pot).
3. In a bowl, mix the grated cheeses. In another small bowl, place the cachaça, corn starch and mix well with a spoon to dissolve. Reserve.
4. Put the white wine in the pan and take it to the low fire to warm up – put it on the smallest burner of the stove. As soon as the first bubbles rise, gradually add the grated cheese, mixing well with the wire whisk to melt and form a smooth cream. The temperature, very low, and the addition of the cheese gradually, mixing well, are essential for the fat of the cheese not to separate and the texture of the fondue to be creamy. Season with nutmeg to taste.
5. Keep the pan on low heat and add the cachaça mixture with corn starch. Stir well for 2 minutes – the cornstarch helps ensure the fondue stays creamy and also prevents the fat in the cheeses from separating. Turn off the heat and take the pan to the table (or rechaud). Serve immediately with the bread cubes, thin slices of roast beef or grilled vegetables.

Shrimp risotto recipe

This delicious recipe was made by: Temperando

Ingredients

• 110gr of butter (divided 20gr for the shrimp+30gr to start the risotto+60gr to finish the risotto)
• 400 grams of shrimp
• 1/2 chopped small onion
• 1 minced garlic clove
• 1/4 chopped chili pepper (optional)
• 150 g of chopped tomatoes (no seeds) – I used cherry tomatoes but you can use any ripe tomatoes
• 200 gr of rice for risotto (arborio, carnaroli..)
• 60 ml of dry white wine
• two liters of fish or chicken broth
• 70 g of parmesan cheese
• two tablespoons of chopped parsley
• Salt and pepper to taste

Preparation mode

1. Season the shrimp with salt and pepper and leave to marinate for about 10 minutes.
2. Heat the fish or chicken stock and keep it warm throughout the preparation (leave it on low heat so it doesn’t evaporate too much).
3. Start by frying the prawns (remember to separate about 10 for the end of the dish). In a heated frying pan, put some butter and let it melt. Add the prawns, not all, just enough to cover the bottom of the pan. When it turns pink on one side, turn it over and let it pink on the other side (it’s quick). Don’t let it cook/fry too much or the shrimp will get “rubbery”. Place the fried prawns on aluminum foil, close and set aside. Repeat the operation until all the shrimp are fried.
4. In a heavy-bottomed pan, place 30gr of butter, add the finely chopped onion and garlic and let it sweat (sauté without browning).
5. Add the pepper (if using) and the chopped tomatoes, stir well and let it cook, stirring occasionally.
6. When the tomatoes are well sautéed (falling apart), add the rice and stir well to involve with the sauté.
7. Add the wine and stir until almost completely dry.
8. Add about 4 ladles of broth and stir the rice. Remember to move the sides and center always. When it’s almost dry, add more broth and keep stirring. This phase is important, stir the rice and add broth little by little, this helps to release the starch from the rice which makes the rice creamy (no force needed – stir lightly). Repeat the process as many times as necessary until the rice is soft (you have to taste it), add broth little by little (you may not use all the broth).
9. When the rice is getting to the point (getting soft), add the fried shrimp and the broth that formed, stir well to involve with the rice. Turn off the fire.
10. Add the Parmesan, stir well until it is well melted.
11. Adjust salt and pepper.
12. Add 60 g of cold, cubed butter and stir vigorously to incorporate into the rice, this will help to make it more creamy and shiny.
13. Let it rest for 2/3 minutes (you can cover it).
14. While the risotto rests, fry the prawns that we have separated to finish the dish. In a hot pan put butter, add the prawns, when they are pink turn and let them pink on the other side. Reserve.
15. Return to the risotto, add the parsley and stir gently.
16. Assemble the dish finishing with shrimp and a little bit of finely chopped parsley.

Spaghetti carbonara

This delicious recipe was made by: Panelaterapia

Ingredients

• olive oil
• 2 eggs
• 1 box of sour cream
• 2 minced garlic cloves
• 1/2 cup diced bacon
• 1 cup grated parmesan
• Salt and pepper to your taste

Preparation mode

1. Start by putting the pasta (1 package of 500g) to cook in boiling salted water
2. Beat the eggs as if you were going to make an omelet, add the cream, mix well and set aside.
3. Fry the bacon with 1 tablespoon of oil (if you release enough fat you can remove the excess and discard). At the end add the garlic and fry a little more, without letting it brown too much so it doesn’t get bitter.
4. Remove the spaghetti from the cooking and toss it over the bacon (off the heat). Add the sauce and mix well. The eggs will cook with the heat of the spaghetti and the sauce will gradually thicken. Add the grated Parmesan, adjust the salt, sprinkle with pepper and serve.

How to make a beautiful table set for Valentine’s Day?

Here are some ideas on how to set up an amazing table set for Valentine’s Day dinner 2021 and enjoy dinner with your love:

With the couple’s initials and lots of candles:

With heart-shaped plate and decorated candle holders:

If you are looking for a simple table set for Valentine’s Day:

A simple but very elegant table:

Table set away from the traditional red:

Did you like the dinner ideas for Valentine’s Day 2021?!