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Set the Table for Valentine's Romance
Enjoy an intimate date night at home

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Eggplant Parmesan Soup
Sausage & Gorgonzola-Stuffed Portobello Mushrooms
Lasagna With Creamy Pink Sauce

(Family Features) - Romantic dinners don't require reservations. Spark a little romance with a special dinner date at home, just for two. And you can make it even more special if you both create the dinner together.

  • Plan a minimal-fuss menu and one-stop shopping: wine, flowers, dessert, dinner ingredients all from the grocery super center.

  • Share kitchen tasks - tossing salad, boiling water for pasta, table setting and candle lighting.

  • Pour a glass of wine to share while preparing dinner.

  • Play your favorite music to set the mood.

  • Make the evening special with candles and "company's coming" dishes.

  • After dinner enjoy a simple dessert or sip a liqueur.

While many people find cooking at home to be intimidating, Bertolli is helping the home cook with a variety of chef-inspired sauces. These restaurant-quality sauces are designed for discerning palates and celebrate succulent ingredients that make your menu "fantastico!" Whether simply tossed with your favorite pasta, or as an inspiration for a fish or chicken dish, a chef-inspired sauce makes dinner extra-special.

These recipes are quick and easy to prepare, allowing you to focus on your partner rather than on hours of preparation. So uncork the wine, unwind and enjoy a romantic Valentine's night in.

Explore more romantic dinner possibilities at www.VillaBertolli.com.

Eggplant Parmesan Soup

Ingredients
  • 3 tablespoons Bertolli Extra Virgin Olive Oil
  • 1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)
  • 1/2 cup chopped onion
  • 1 pouch Bertolli Premium Summer Crushed Tomato and Basil Pasta Sauce
  • 1 can (14.5 ounces) chicken broth
  • 1/2 cup shredded mozzarella cheese (about 4 ounces)
  • 2 tablespoons. Italian seasoned dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • Crusty Italian bread, if desired

Preparation
    1. In 12-inch nonstick skillet, heat olive oil over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until eggplant is golden and tender. Stir in sauce and broth. Bring to boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until thickened.
    2. On cookie sheet, place 2 oven-proof soup bowls or crocks. Evenly spoon soup into crocks, then top with mozzarella cheese, bread crumbs and Parmesan cheese. Broil 2 minutes or until cheese is melted and golden. Serve, if desired, with crusty Italian bread.

Preparation Time
10 minutes

Cook Time
17 minutes

Serves
2 servings

Sausage & Gorgonzola-Stuffed Portobello Mushrooms

Ingredients
  • 2 large portobello mushrooms, stems removed
  • 1 tablespoon Bertolli Extra Virgin Olive Oil
  • Salt and black pepper, if desired
  • 8 ounces sweet Italian sausage links, removed from casing and crumbled
  • 1/2 cup chopped onion
  • 1 pouch Bertolli Premium Champignon and Portobello Mushroom Pasta Sauce
  • 1 cup fresh bread, torn into small pieces
  • 1/3 cup crumbled Gorgonzola cheese
  • 2 tablespoons toasted pine nuts
  • 8 cups baby spinach or arugula leaves

Preparation
    1. Preheat oven to 425°F. Evenly drizzle both sides of mushrooms with olive oil; then season, if desired, with salt and black pepper. On cookie sheet, arrange mushrooms, gill-side-up; set aside.
    2. In 10-inch nonstick skillet, brown sausage; drain, if desired. Add onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly.
    3. In medium bowl, combine sausage mixture, 1/2 cup sauce, bread, 3 tablespoons cheese and pine nuts. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender.
    4. Meanwhile, in 5-quart saucepot, bring spinach and 1/4 cup water to a boil over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. With slotted spoon, evenly arrange spinach on plates, then top with mushrooms. Serve with remaining sauce, heated.

Preparation Time
10 minutes

Cook Time
20 minutes

Serves
2 servings

Notes, Tips & Suggestions
Tip: For Vegetarian Stuffed Mushrooms, omit sausage and cook chopped mushroom stems with onion.

Variation: To make Appetizer Stuffed Mushrooms, prepare filling as above and stuff into white mushroom caps. Bake 10 minutes or until tender.

Lasagna With Creamy Pink Sauce

Ingredients
  • 2 containers (15 ounces each) ricotta cheese
  • 2 cups shredded mozzarella cheese (about 8 ounces)
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
  • 1 jar Bertolli Creamy Alfredo Sauce
  • 12 lasagna noodles, cooked and drained

Preparation
    1. Preheat oven to 375°F. In large bowl, combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs; set aside.
    2. In medium bowl, combine sauces.
    3. In 13 x 9-inch baking dish, spread 1 cup sauce mixture. Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese.
    4. Cover with aluminum foil and bake 50 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.

Preparation Time
20 minutes

Cook Time
1 hour

Serves
Makes 8 servings

SOURCE: Bertolli



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