14 FEBRUARY – THE BTALY VALENTINE’S DAY MENU

Valentine’s Day is approaching, and we at Btaly, in collaboration with our chef Federico Ferraro, would like to give you an idea on how to use our products, all strictly Tq.I.P (Top-quality Italian Products).
The Valentine’s Day menu includes 4 courses, an appetizer (Grilled cauliflower with Btaly Tq.I.P pecorino cheese fondue and elderberry gel), a first course (Tagliolini 30 yolks with cream of peppers in bagna cauda Tq.I. P of Btaly, rye bread sauce and dried caper), a second course (Polenta made with Btaly’s Tq.I.P. ottofile corn flour with leek and mushroom sauce) and finally a dessert (Tiramisù with Btaly’s Tq.I.P. health biscuits and rum coffee reduction).

So we just have to open our first Valentine’s Day menu with the appetizer.

1- STARTER: Grilled cauliflower with Btaly pecorino Tq.I.P fondue and elderberry gel
Ingredients for 4 people

– 1 cauliflower

– 150 g pecorino Tq.I.P Btaly cheese

– 3 sachets of elderberry herbal tea

– 50 ml cream

– 2g of agar agar

 

Procedure

Boil in a pot the cauliflower cut into flowers, quite thick, for 7 minutes. Drain the cauliflower while it is still al dente and place it on a baking tray with a layer of baking paper. Sprinkle with a drizzle of olive oil, a pinch of salt and a handful of pecorino cheese so that they toast. Turn on the ventilated oven at 250 degrees.

Make the elderberry tea and then put it back into a saucepan with 2 g of agar agar and boil for another 2 minutes. Remove from the heat and keep in the fridge until it becomes thick. Now blend with a minipimmer and store in a piping bag.

Bake the cauliflower on the high side at 250 degrees for 15 minutes.

Heat the cream and the pecorino Tq.I.P di Btaly cut into small pieces in a small saucepan over a low heat. When it has completely melted, whisk so that it remains smooth and without lumps.

Remove the cauliflower from the oven.

Put the cauliflower on a flat plate, pour over a little fondue, some dots of elderberry gel and some pecorino Tq.I.P di Btaly.

 

The Valentine’s Day menu continues with our first course

2- FIRST COURSE: Tagliolini 30 yolks with cream of peppers in bagna cauda Tq.I.P di Btaly, rye bread sauce and dried capers
Ingredients for 4 people

– 200 g flour

– 6 egg yolks

– Peppers in bagna cauda Tq.I.P di Btaly

– rye bread

– white wine to taste

– capers

 

Procedure

Knead the flour with the egg yolks in a planetary mixer; if the mixture is too hard, add a little cold water. Let it rest for 20 minutes and then make the tagliatelle.

 

Blend the peppers in Btaly’s bagna cauda Tq.I.P until it is reduced to a cream.

 

Bring the water to the boil.

 

Cut the rye bread and brown it in a pan with a knob of butter, add the white wine and continue cooking for 10 minutes with a ladle of water. Transfer the mixture into a jug and blend with the minipimmer adding olive oil.

 

Put the desalted capers on a plate in the microwave at 900 for 2 minutes, then let them cool and reduce them to powder by crushing them with your fingers.

 

Drop the noodles into the boiling water and cook for 5 minutes. Drain the noodles and pan-fry them with the Btaly T.q.I.P. pepper sauce.

 

Serve on a plate making a nest with the help of tongs and ladle, add a few spoonfuls of cream of rye bread to decorate and a sprinkling of dried caper powder.

 

A real Valentine’s Day menu must include a hearty but at the same time tasty and elegant main course.

3- SECOND COURSE: Polenta with crispy Btaly “ottofile” Tq.i.p. corn flour with leek and mushroom sauce
Ingredients for 4 people

– 100 g ottofile maize flour Tq.i.p. by Btaly

– 400 ml water

– 50 g leeks

– 50 g dried mushrooms

– 20 ml fresh milk

– white wine

 

Procedure:

Put a saucepan with 400 ml of water on the stove, when it comes to the boil pour in the Btaly ottofile Tq.i.p. maize flour and cook over medium heat, stirring occasionally with a whisk. After 30 minutes of cooking, pour the polenta into a pan and let it cool until it becomes firm.

Soak the mushrooms in warm water until soft, then squeeze and chop them. Remember not to throw away the water in which we soaked the mushrooms because we will need it later.

Cut the washed and cleaned leeks into 1 cm thick rounds.

Brown the leeks and the mushrooms in a pan with a knob of butter, pour in the white wine, then add the filtered mushroom water and finally the milk.

Continue cooking for 10 minutes.

Transfer the polenta onto a cutting board and cut out equal-sized slices, some of which we leave whole while others we cut into triangles.

Place the polenta triangles on a baking tray in the oven at 250 degrees for 20 minutes.

We serve the polenta by alternating slices and triangles with the leek and mushroom sauce.

 

And let’s close our Valentine’s Day menu in style with a well-known dessert, but revisited with our Tq.I.P. Biscotti della Salute.

4- SWEET: Tiramisu with Btaly Tq.I.P health biscuits and rum coffee reduction.
Ingredients for 6 people

– 6 health biscuits

– 4 coffees

– 250 g mascarpone

– 200 ml cream

– 3 eggs

– 4 tbsp sugar

– 10 ml rum

– cocoa

 

Procedure

Make the equivalent of 4 coffees with the moka coffee machine, add 1 tablespoon of sugar and keep aside so it cools. We will use it later to wet our Btaly T.q.I.P health biscuits. Put the coffee in a saucepan with the rum and reduce it by half over low heat.

 

In a planetary mixer put the 3 whole eggs with 3 tablespoons of sugar and whisk for 5 minutes, until we get a stable froth. At this point, add the mascarpone and reduce the speed so that the mascarpone mixes with the mixture. Add the cream and increase the speed and stir until the cream is semi-solid.

 

Take our Btaly T.q.I.P health biscuits and dip them in the coffee, which has cooled down in the meantime.

Go and arrange our tiramisu on the plate.

Put a spoonful of cream underneath and then place the Btaly Tq.I.P health biscuits, divided into 3, alternating with the cream.

Finish with a sprinkling of cocoa on top and 1 teaspoon of coffee and rum reduction to complete the dish.

The Btaly Valentine’s Day menu by Federico Ferraro.

All that remains is to wish you a happy Valentine’s Day from the whole Btaly Team and Bon Appetit!