Sunday, February 14, 2010

Valentine's Day The Food Hunter Way

My hubby and I don't "do" Valentine's Day.  It's just something we never did and I can't imagine we ever will.   So instead of celebrating this weekend with dinner at an overcrowded restaurant featuring an overpriced fixed menu we stayed at home.  We invited some friends over; opened a few good bottles of wine; cooked up a bunch of yummy appetizers; some beef cheek ravioli's and topped off the evening with molten lava cakes.

There was no mushy I love you's or flowers or heart shaped boxes of chocolates.  Just some good friends; good food; and good times.

Happy Valentine's Day!!


 




Beef Cheek Ravioli
adapted from Mario Batali; Babbo
 Extra-virgin olive oil 3 Tbsp.
White onion, diced 1
Celery stalk, diced 1/2
Beef cheeks or beef brisket, c 2 lb.
Red wine 2 cups
Fresh tomatoes, chopped 1 cup
Fresh rosemary, chopped 1 tsp.
Pasta dough 1 1/2 lb.
Kosher salt 2 Tbsp.
Unsalted butter 2 cups
Chicken Livers, Toscani recipe follows
Black truffles, sliced 2 Tbsp.
Flat-leaf parsley, chopped 1/2 cup
Pecorino-Romano cheese, grated 1/2 cup

1. Heat olive oil in skillet; sauté onion and celery over low heat
until soft but not brown. Increase heat and add beef; cook to brown.
Add wine; bring to boil, then add tomatoes and rosemary. Place,
covered, in 400F oven for 1 hour.

2. Cool, skim excess fat and purée meat in food processor.

3. Roll out dough using pasta machine on thinnest setting; cut sheets
into 4-in. squares. Place 1 Tbsp. meat filling in center of each
square; fold to create triangle.

4. Cook pasta in 6 qt. salted water.

5. In large sauté pan, heat butter over high heat until it browns. Add
Chicken Livers Toscani and cook 1 min. Add few tablespoons pasta water
to create emulsion; add truffles and cook 1 minute.

6. Add pasta to sauté pan with half of parsley and half of cheese and
gently toss. Garnish with parsley and remaining cheese.
Chicken Livers Toscani
Yield:
Chicken livers 1 lb.
Extra-virgin olive oil 7 oz.
Red onion, finely chopped 1
Capers 2 Tbsp.
Salt-packed anchovy fillets, 2
Red chile flakes 1 Tbsp.
Red wine 1 cup
Salt and pepper to taste

1. Saute chicken livers, olive oil, onion, capers, anchovies and chile
flakes. Add wine; cook until almost evaporated.

2. Process mixture in food processor; season with salt and pepper.

 
Updated: I'm submitting this to Presto Pasta night over at Mrs Ergul Passion for Life and Food
Please stop by tomorrow to see all of the great submissions.

10 comments:

  1. Staying home is the way to go! We did the same. I stopped at a bakery/dinner to pick up dessert and couldn't believe all the crazy people waiting for a table.

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  2. V-Day should definitely be about the good food...homemade being the only REAL way to go. Everything looks quite delicious and way more interesting than anything I've had at a restaurant recently!

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  3. You are such a great cook. It is so nice to see traditional Italian cooking here! :) I think your way of celebrating sounds just fine! :) Ciao..

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  4. We stayed home and made ravioli too! I have to agree it's a much better way to spend the evening. Your ravioli looks tasty!

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  5. Now that's the perfect way to celebrate! What perfect ravioli!

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  6. beef cheek ravioli sounds so perfect - thanks for the recipe.

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  7. Cheers to you! Staying at home and enjoying a good meal with good wine and friends-awesome! It does not get any better.

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  8. I couldn't agree more. It's wonderful to spend time with friends and family over a great meal and yours looks awesome.

    Thanks for sharing with Presto Pasta Nights.

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  9. That sounds like the perfect way to spend Valentine's Day since that means good food and not overpriced drivel at insanely busy restaurants! This sounds and looks absolutely divine! I didn't even think to use shredded beef brisket but I bet that would taste so good. Definitely a recipe I'm bookmarking to make :)

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  10. That sounds delicious!I love to stay home on valentine's day ,too!

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