Nero di Troia Love Selection Complete Menu for Valentine’s Day

Nero di Troia Love Selection
Complete Menu for Valentine’s Day

Valentine’s Day is just an occasion… but what better time to celebrate love in all its shades? Nothing is more romantic than a lovingly prepared dinner, accompanied by the perfect soundtrack and a special wine. Here are some tips to ensure a magical and unforgettable evening.

1. Love Menu

For Valentine’s Day, we offer a genuine menu rich in sea flavors, designed to evoke a romantic atmosphere:

• Tuna and Avocado Tartare: a light and refined appetizer, perfect to start the dinner.
• Spaghettoni with Tuna Bottarga: a main course with a bold taste and intense aroma.
• Swordfish with Vegetable Salad: a light and flavorful second course.

Find the recipes at the end of the article.

2. Impactful Music

The right soundtrack can turn any evening into an unforgettable moment, and for us, the unmistakable voice of Barry White can do just that. However, you can opt for your favorite love playlist: the important thing is to let go and, why not, dance!

3. Nero di Troia Love Selection

To accompany the romantic dinner, there can only be one wine… Crifo, of course! For the appetizer and the main course, we suggest pairing with our Fuorilemura Nero di Troia Rosé Puglia IGP, perfect for enhancing these flavors. For the second course, we recommend pairing with Terre del Crifo Nero di Troia Puglia IGP.

On this magical evening, and at every moment in life, it’s important to carve out moments of pause and pleasure, whether alone or with a loved one. Therefore, our invitation is to unplug and dedicate special time to yourself and your loved ones: whether it’s Valentine’s Day or any other day, love, in all its forms, should be celebrated every day.

Recipes

Appetizer: Tuna and Avocado Tartare

INGREDIENTS (for 2 people)

250 g Tuna
120 g Avocado
1 Lime
1 bunch of Dill
to taste Extra virgin olive oil
to taste Salt
to taste Pepper

PREPARATION

Cut the tuna into small cubes and place them in a bowl; season with a drizzle of oil, salt, pepper, a sprig of dill, and the grated lime zest.

Cut the avocado into cubes; season with a little chopped dill, salt, pepper, oil, and a few drops of lime juice.

Place two round pastry cutters on the plates, distribute the tuna and avocado inside, and remove the cutters to create two “towers.”

Drizzle with a little oil and garnish, if you like, with slices of avocado and lime.

Main Course: Spaghettoni with Tuna Bottarga

INGREDIENTS (for 2 people)

160 g Spaghettoni
2 Anchovies
Half a clove of Garlic
20 g Butter (cold from the freezer)
20 g Tuna Bottarga
to taste Extra virgin olive oil

PREPARATION

To prepare the pasta with bottarga, you will need a pot of unsalted boiling water. In a large pan, heat a drizzle of oil, add the whole garlic clove, and let it brown. Finely chop the anchovies, add them to the pan, and let them melt over low heat. Remove the garlic.

Pour in a ladle of boiling water, add the raw spaghetti. Continue cooking the pasta over medium heat, adding a ladle of water at a time as the previous one is absorbed (like a risotto).

The cooking time depends on the type of spaghetti; it will certainly be longer than the time indicated on the package. Once the last ladle of water is absorbed, add the cold butter from the freezer cut into pieces and stir. Finally, grate the tuna bottarga to taste.

Mix to flavor, plate, and garnish with more bottarga to taste. The spaghetti with bottarga is ready to be served.

TIPS

The risotto-style cooking of the pasta allows all the starches to be released directly into the pot, creating a fantastic creamy sauce! Choose a quality bottarga, like the one selected for you by CRIFO, the Sardanelli Grated Tuna Bottarga, a perfect pairing with our FUORILEMURA Nero di Troia Rosé Puglia IGP or BELLAGRIFFI Moscatello Selvatico Puglia IGP.

Second Course: Swordfish with Vegetable Salad

INGREDIENTS (for 2 people)

2 slices of swordfish, 1 cm thick
100 g Green beans
50 g Red onion
40 g Vinegar
10 Red and yellow cherry tomatoes
5 Passion fruits
to taste Extra virgin olive oil
to taste Salt
to taste Pepper

PREPARATION

FOR THE SWORDFISH

Cook the swordfish slices in a pan with a drizzle of oil and a pinch of salt, for 1-2 minutes on each side.

Remove from the pan; pat with a paper towel if you want to remove excess oil.

FOR THE VEGETABLE SALAD

Dice the onion and place it in a saucepan with vinegar and 5 tablespoons of water. Let it stew for 3 minutes from the start of boiling; turn off and let cool.

Trim the green beans and blanch them in salted boiling water for 4 minutes, cool them in cold water, and drain. Finally, split them in half lengthwise. Cut the cherry tomatoes into wedges and remove the seeds.

Open the passion fruits and collect the pulp in a small bowl. Blend it with 2 tablespoons of oil and strain it through a sieve to remove the seeds.

Place the green beans and cherry tomatoes in a bowl, then season with some passion fruit sauce.

Serve the swordfish with a drizzle of oil and pepper and accompany it with the vegetables, diced onion, and remaining sauce.