SAN Carlo Cicchetti’s celebrity chef Aldo Zilli has created two special dishes to delight romantics and foodies alike this Valentine’s Day.
Not just for star-crossed lovers, the limited edition savoury and sweet creations can be enjoyed by anyone who loves seriously good food.
Famed for his incredible seafood dishes, revered Italian chef Aldo Zilli has created a lavish lobster ravioli and a delicious strawberry tiramisu. They're both available as specials at the multi-award-winning Cicchetti this Valentine’s Day and through to the weekend.
For lovers of great seafood, the ravioli parcels are stuffed with lobster, a blend of the finest smoked salmon, scallops, and a touch of double cream and tarragon. The ravioli is balanced perfectly by a sauce of spider crab, spring onions, garlic, a hint of cream and chilli and is priced at £9.90.
Aldo’s strawberry tiramisu replaces the traditional coffee and Marsala with Grand Marnier. Dark chocolate makes way for fresh strawberries and a decadent white chocolate sauce. At just £4.50, it’s sure to satisfy the sweetest-toothed desires.
Named Best Restaurant by Manchester Confidential in 2011 and Cheshire Life’s Best Restaurant 2012, Cicchetti on King Street West serves Venetian-inspired gourmet small plate dishes to share in sophisticated surroundings. It's the ideal Valentine dining destination.
The limited edition dishes will be available from Thursday 14 February through to the weekend. Limited reservations are available for Valentine’s Day dining from lunch until 11pm. To book call 0161 839 2233.
Aldo and Cicchetti have shared their strawberry tiramisu recipe with us. Here’s how you can make it at home:
Aldo Zilli's Valentine Strawberry Tiramisu for San Carlo Cicchetti
Ingredients:
6 tbsp freshly squeezed orange juice
3 tbsp Grand Marnier
30 sponge fingers (preferably Pavesini biscuits available from all Italian delis)
6 eggs, separated
165g (5 ½ oz) caster sugar
325ml (11 fl oz) double cream
500g (1 lb) mascarpone
2 tbsp vanilla extract
250g (9 oz) strawberries, sliced
3 tbsp icing sugar
For the white chocolate sauce:
85g butter
200g white chocolate
100ml single cream
Method:
1. Mix together the orange juice and Grand Marnier. Dip half the sponge fingers quickly in the mixture, do not allow to soak, then lay on the bottom of a square flat dish.
2. In a heatproof bowl over a pan of simmering water, whisk the egg yolks and caster sugar. Remove from the heat and beat until pale, doubled in volume and creamy.
3. In a separate bowl, whisk the egg whites until stiff. In another bowl, beat the cream until thick. Fold the mascarpone into the cream, then fold in the egg whites and vanilla. Finally fold in the egg yolk mixture.
4. Spread some of the creamy mixture over the soaked sponge fingers in the dish then add a layer of strawberries. Add another layer of soaked fingers, more creamy mixture and strawberries. Continue layering, ending with a layer of sponge fingers. Cover with cling film and chill for 2 hours.
5. In the meantime, make your white chocolate sauce by mixing the butter and white chocolate together in a heatproof bowl and setting over a pan of steaming water. Allow to melt, stirring occasionally.
6. Once the mixture is smooth, remove the bowl from the heat and fold in the single cream. (Can serve at room temperature or chilled).
7. Remove your strawberry tiramisu from the fridge and remove cling film. Completely coat the top of the pudding with the white chocolate sauce. Perfect served with a glass of chilled prosecco. Enjoy.
San Carlo Cicchetti, King Street West, Manchester M3 2QG
www.sancarlocicchetti.co.uk
