So- this is the gourmet tread hah
? Btw. sounds rather smashing AMO. I bit gross perhaps, but smashing just the same
Italian food is just simply so brilliant. Simplistic to the point of decadence. Since we're all fans- I have an idea then.
Design a really good meal, or better yet a meal you've once prepared and served.
For me (and pardon me for possibly having screwed up some basic Italian "rules"- Aquila has been on my case for eating pizza at more or less every our of the day and drinking cappuchino after midday
)- I served this when I had the third date with my ex-girlfriend.
"Primo pasta": A few good slices of bressaola on the bottom of a plate, loosely cover them with ruccola salad (rocket salad in some clueless places
), sprinkle over some good olive oil, and fresh parmesan. Served with a bread basket, in my case sfilatino.
Pasta: Tagliatelle al dente with fungi/cream sauce. Put a selection of lightly salted mushrooms on the pan, fry them on low heat in butter until the juices have been extracted, add the juices to cream in a sauce pot, use pepper and salt to your liking, perhaps a bit of muscat, and pour the finished sauce over the cooked tagliatelle. Dress with the mushrooms.
Main course: Veal medallion I was rather lazy here, and simply used the fungisauce for this one as well, as mushrooms go with veal so well. Put the medaillons on the oven grill for a few minutes, serv it with the sauce, and dress with a few green vegestables to please the eye.
Red wine: Barolo from Piemont of course
There was no way we could eat desert after this, so after a drawn out dinner we had an espresso and some almond cookies. I think they're called biscotti.
So- in the name of pretentiousness- beat that :howler: . It works on a number of levels
, so I can thorougly recommend it.