MENU' DI SAN VALENTINO:
ANTIPASTO: TRIANGOLINI DI FOCACCIA CON SPECK E PECORINO
TORTA SALATA DI RICOTTA E SPINACI.
PRIMO PIATTO: RAVIOLI IN VERDE CON SUGHETTO DI FUNGHI PORCINI
SECOND COURSE: PIE BAKED POTATOES AND MUSHROOMS
DOLCE: A THOUSAND LOVE THE PASTRY CREAM!
ANTIPASTO: TRIANGOLINI DI FOCACCIA CON SPECK E PECORINO
TORTA SALATA DI RICOTTA E SPINACI.
PRIMO PIATTO: RAVIOLI IN VERDE CON SUGHETTO DI FUNGHI PORCINI
SECOND COURSE: PIE BAKED POTATOES AND MUSHROOMS
DOLCE: A THOUSAND LOVE THE PASTRY CREAM!
And even if a few days later, and after that my girlfriend amazing ...
... I also invite you to my board of Valentine's Day? Given my level of romance combined with that of my husband often does not reach enough (well, actually I admit it, sometimes we focus only on convenience) and said that no one loves only to Valentine's Day and recommended controlled mainly by a famous brand of chocolates, sometimes it's also nice to let go and take this opportunity to carve out some time just for himself.
And we have had the opportunity to own Monday, February 14, as he was given one day of leave arrears with my husband and I had the afternoon shift, so we have the opportunity to spend a morning to make the 'sweethearts', having accompanied the infant to school we went for a walk in Pompeii, we took a great coffee in a beautiful new bar- pastry and then ... running home to prepare a good dinner. 
Before presenting the dishes in our little Valentine's menu is a must for me, to quote again my friend Raffa, is because most of this drop has been inspired by products that our good friend shared with us, to be precise this time we went together in the piece of campaign of his parents and together with its ... uh no no, to tell the truth, but only because we had one boxcutter, I watched while she picked spinach cute, we took them home and there they are divided, but it was over, after a few hours knocking on my door bringing the gift of a delicious ricotta Agerola e i funghi porcini, protagonisti di ben due piatti di questo post, sono un altro suo dono, quindi...grazie ancora e sempre Raffa !!! Allora dovevo cercare di rendere merito a questi ingredienti di ottima qualità, così come antipasto ho pensato di preparare una torta salata spinaci e ricotta, la vedete sopra in foto, ovviamente a forma di cuore.
Ho utilizzato la pasta briseè già pronta, mentre per il cuore grande centrale e i cuoricini della pasta sfoglia che avevo conservata in congelatore, per il ripieno, spinaci, che io ho cotto semplicemente in padella con aglio e un pò d'olio, giusto 5 minuti perchè davvero piccolissimi e teneri quanto mai, amalgamati poi alla ricotta, un bella grattugiata di parmigiano, un uovo, un pò di sale e pepe.
Intanto volevo farvi vedere i miei amati sottobicchieri con i dipinti del mio pittore preferito ... Per il primo piatto ho ben pensato di unire i tre ingredienti succitati preparando dei ravioli ripieni di ricotta e spinaci con un sughetto ai funghi porcini.
Per la sfoglia della pasta fresca:
200 di farina 00 antigrumi per pasta fresca Molino Chiavazza
2 uova
1 pizzico di sale
ho lavorato a mano tutti gli ingredienti, ho formato una palla e lasciato riposare una mezz'oretta, poi sono andata sempre dalla mia angioletta custode , le ho parlato della collaborazione with Marcato and I said that waiting to start this new adventure I would like to try my hand in the drafting of ravioli and she has lent her a pasta machine ... Guess what? what do you think? BUT THE OBVIOUS!
And then I experienced a preview of how easy it is to pull the dough with a helper so good, Raffa explained to me how best to do, or pulling it first and then the number 2 to 5 for me as a beginner. It 'okay, the pasta is not broke, I made some good ravioli, the filling of the pie than ever, and also held well in cooking as you can see from the photo below!
The sauce was prepared simply by boiling in a pan with olive oil, garlic and chilli mushrooms cut tocchettini, with the final addition of parsley. Really goodness!
As a second course I wanted to experiment with a recipe even I ... cooked and eaten, but ... to be honest I'd say it needs some changes.
The mushrooms and potato pie was inspired by here but if you want to try it I would say to blanch first even for a few minutes the potatoes and add a little ... a lot of water to the gravy because twenty minutes shown absolutely not enough for cooking and if the mushrooms are nice firm and as big as the ones I had I better cook them well!
you remember the song the background of the publicity of a famous ice cream: 'There's a heart of cream for us ... in the tender moments!'? Well this Valentine's Day anything but a heart of soft chocolate cream and voluptuously in which to dive! 
As mentioned earlier, I had a good dose of frozen puff pastry, I stretched perbenino and I got three hearts, helped form the mold, I punched well well with a fork, brush with a some milk and sprinkled with sugar, baked at 200 degrees for about 15 minutes. Meanwhile I made a custard with my usual dose: 250 ml milk
2 egg yolks 2 tablespoons sugar 2 tablespoons flour
the peel of a lemon bio
I then installed 200 ml of cream. When the cream has cooled, I joined half the cream and started to assemble the cake, the first layer of pastry cuoriciosa I spread half the whipped cream and I nestled the beautiful cherry slide even leaving some of their juice in cream, put the seocndo layer of pastry, half of cream and dark chocolate into pieces this time, the third sheet and ... cream cream cream!
Decoration Strawberry, another temptation which my girlfriend just can not resist.
But this is not lustful creamy slice I offer you?? To use a term very dear to us, with this menu we just 'console' me and my hubby.
So I would say an almost perfect Valentine's Day!
I leave my good Sunday night leaving my entire satisfaction with this victory
PROF BRAVO!
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