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By Sally Kerr-Dineen
When I think romance I think Italian, and when I think Italian on the island, I think Michael Anthony’s.
Obviously I’m not alone. Michael Anthony’s Cucina Italiana has achieved “Hall of Fame” status with six wins in Monthly’s Readers’ Choice Awards. What better place to go than straight to Executive Chef Michael Cirafesi? In honor of Valentine’s Day, I asked him to create an intimate dinner for two.
He selected ingredients deemed “foods of love” through the ages — oysters, truffles and chocolate. So for those who prefer to skip the rigmarole of dining out on Valentine’s Day or just want to make an evening a little special … pop that prosecco cork and settle in for a lovely, romantic meal overflowing with Italian influence and seasoned with amore.
Ostriche con Prosecco
(Oysters with Prosecco Mignonette)
We’re fortunate to have fabulous in-season local oysters right here on our dock step for this dish. Make it easier on yourself and have your fishmonger shuck the oysters. Keep them on ice until ready to serve.
Ingredients
1 dozen live oysters, shucked and on the half shell
1 cup Prosecco, or other sparkling wine
1 tablespoon shallots or red onion, minced
1 teaspoon red wine vinegar
1/8 cup sugar
Pinch of salt and white pepper, to taste
In a small mixing bowl, combine the Prosecco, shallots, vinegar and sugar. Mix well and season with salt and white pepper. Reserve in refrigerator. Shuck the oysters and arrange a serving platter covered with crushed ice or rock salt. Spoon the reserved sauce on top of each oyster and serve immediately. Serves 2.
Sformata di Cioccolata
(Chocolate Soufflé Cake)
A long-standing favorite dessert at the restaurant. The high concentration of cocoa butter allows the chocolate to flow like a river when broken into. Serve with ice cream and fresh berries.
¼ lb. extra bitter chocolate chips (64%)
¼ lb. unsalted butter
2 large egg yolks
2 eggs
¼ cup sugar
1 tablespoon all purpose flour
½ tablespoon cocoa powder
For baking:
4 four-ounce ramekins or aluminum soufflé cups
Softened butter
Flour for dusting
Preheat oven to 450°.
In a double boiler, mix chocolate chips and butter. Melt the chocolate, stirring occasionally, until it turns into a liquid, being careful not to burn. Remove melted chocolate mixture and cool slightly.
In a separate large mixing bowl, add the whole eggs, egg yolks and sugar and mix rapidly for approximately 1 minute. Combine the melted chocolate with the egg mixture, whisking thoroughly. Add the 2 tablespoons flour and cocoa powder while continuing to whisk.
Grease the soufflé cups generously with softened butter and dust with flour. Fill cups with chocolate mixture below the rim or lip to allow room for rising. Bake for 8 to 10 minutes or until the cakes are slightly puffed. Invert cakes onto a plate. Serve with ice cream and a dusting of powdered sugar.
Makes 4 individual cakes, which can be prepared ahead of time and stored in the refrigerator for up to a week before baking.
Risotto ai due Tartufi con Taleggio
(Black and White Truffle Risotto with Taleggio)
The creamy lava consistency of risotto mixed with the musky truffles makes for a wonderful seduction of the senses.
Ingredients
2½ quarts beef or veal broth
1½ cups arborio rice
¼ cup white wine
1½ tablespoon unsalted butter
1 tablespoon finely chopped parsley
¼ cup onion, finely minced
1 bay leaf
1½ oz. black truffle butter
1½ oz. white truffle butter
Parmigiano cheese
¼ lb. of Taleggio cheese
Salt and white pepper
White or black truffle oil for garnish
In a large saucepot, bring the broth to a boil and continue to simmer over low heat until the dish is completed. Cut the Taleggio into even slices and reserve for garnish.
In a separate saucepot or risotto pot, over medium heat, sauté the onion and bay leaf in butter until tender. Stir in the rice until the grains are well coated with the butter and are nearly translucent, for approximately 2 minutes. Add the white wine and stir until it is absorbed. Season with salt and a pinch of white pepper. Begin adding the simmering broth into the rice only one ladleful at a time, stirring constantly until the liquid is absorbed. Wait until the broth is almost completely absorbed before adding the next ladleful. The total cooking time is approximately 22 minutes. About 5 minutes before the rice is done, add both truffle butters and stir until completely melted into the risotto. Adjust seasonings with salt and pepper if needed.
Once the rice has cooked to perfect al dente, lower the heat and add chopped parsley and a grating of Parmigiano. Stir to incorporate. Garnish the risotto with a small slice of the reserved Taleggio on top of each serving and a drizzle of truffle oil. Serve immediately. Serves 2 generous main course portions.
Note: When working with Taleggio always remove the orange rind with a hot knife and discard.
Shopping notes: Truffle butters and oils are available from The Market at Michael Anthony’s.
Photos by Rob Kaufman
