Chef's corner: Go gourmet at home
MANILA, Philippines - When you’re planning a dinner date for someone special, you can go gourmet right in the comfort of your home. Italianni’s dishes out some helpful tips.
Dress up the table with luxe linen and flowers in a lovely vase. Choose simple yet elegant china, wine glasses, silverware, and cloth napkins with napkin rings. Add a touch of drama with softly-lit candles and romantic music to set the mood.
Candle Tips
To get the most from your candles and save your good linen, place candles in the freezer a few hours before using. This will increase their burning time and decrease the drips.
And now, the food! Needless to say, it should be thoughtfully prepared, made from only the best and freshest ingredients, and artfully plated in such a way that it’s a feast for both the eyes and the palate.
Italianni’s Restaurant corporate executive chef Jonathan “Boom” Jota shares a gourmet recipe on this page, paired with just the right wine for you and your date to savor and remember for a long, long time.
Buon appetito!
Cooking With Wine
When cooking with wine, leave the pan uncovered so the alcohol will burn off. The resulting liquid will have a rounder, firmer, fruitier flavor.
Shrimp Bruschetta
Shrimp toppings:
12pcs shrimp
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 tablespoon honey
Salt and pepper to taste
Mix all the ingredients and marinate shrimp for at least 15 minutes.
Grill and set aside.
Bruschetta mix:
150gms tomato diced seedless
50gms diced onion
50gms chopped capers
1 tablespoon olive oil
20gms chopped fresh basil
1-1/2 tablespoon lemon juice
Salt and pepper to taste
Mix all ingredients in a mixing bowl. Prepare a half-inch-thick bread (your choice: French baguette or Tuscan bread)
Slice the bread. Spread garlic and butter.
Assembly:
Put one tablespoon of bruschetta mix on each slice of bread. Top it with 10gms of freshly grated mozzarella. Put the marinated grilled shrimp on top. Heat oven to 350°F. Bake the shrimp bruschetta for five minutes or until cheese is melted. Makes 10 servings.
Wine pairing:
Best served with Spy Valley Sauvignon Blanc, Marlborough.
