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The way to one’s heart: 3 original recipes for St. Valentine’s day by Italian chef Uilliam Lamberti

The way to one’s heart: 3 original recipes for St. Valentine’s day by Italian chef Uilliam Lamberti

Exclusively for Glamour chef and restaurateur Uilliam Lamberti created three original recipes for romantic dinner on St. Valentine’s Day.

Risotto with duck

2
Ingredients:

Rice 130 gr
Butter 40 gr
Onion 30 gr
Duck chest 80 gr
Dry red wine 200 ml
Chicken broth 800 ml
Parmesan 40 gr
Dried porcini mushrooms 40 gr
Goat cheese 20 gr
Several pieces of dried duck
Dill
Several cloves of garlic
Olive oil
Thyme
Pepper
Salt

1. Roast mushrooms on a hot frying pan
2. Fry garlic, thyme, chopped duck chest and onions in a deep stewpot
3. Add rice and roast it
4. Add red wine and cook rice until evaporation\
5. Gradually add broth and simmer for 15 min
6. Add olive oil
7. Add parmesan, pepper, butter and whisk actively
8. Lay out on a plate. Decorate with fried mushrooms, pieces of goat cheese, pieces of dried duck, parmesan, pepper and oil.

Recipe: Uilliam Lamberti.

DORADO CEVICE

3
Ingredients:
Rice 130 gr
Dorado fillet 100 gr
Daikon 30 gr
Green apple 30 gr
Cucumbers 80 gr
Lime 40 gr
Several cloves of garlic
Ginger
Onion shallot
Celery leaves
Nori seaweed
Olive oil
Pepper
Chilli
Cilantro
Salt

1. Mix limejuice, ground garlic and ginger. Mix with salt and olive oil.
2. Mix cucumbers with nori seaweed, onions and olive oil.
3. Peel and chop daikon and green apple.
4. Lay out sauce, fresh fish fillet, daikon, apple and cucumbers on a plate.
5. Decorate with celery leaves, cilantro and chilli. Salt to taste.

Recipe: Uilliam Lamberti, Luigi Magni.

CUSTARD STICKS WITH CARAMEL SAUCE

4
CHOUX PASTRY:
A pinch of salt
Sugar 40 gr
Flour 720 gr
Chicken eggs 10
Butter 260 gr
Milk 400 ml
CARAMEL SAUCE:
Cream 1200 ml (38%)
Sugar 1 kg

1. Boil milk in enameled dish
2. Not removing from the heat add salt, butter, flour, sugar and stir until smooth.
3. Take the dish off the heat, cool and, while stirring constantly, put in eggs one by one so that no clots appear.
4. Put prepared choux pastry in a pastry bag.
5. Bring sugar to caramel condition, add hot cream and cook until smooth.
6. Sprinkle deep fried custard sticks with powdered sugar. Serve the sauce separately in a saucer.

Recipe: Uilliam Lamberti, Giacomo Lombardi