Valentine's Day Dinner: How to Cook Dolce Vita with Fabio Viviani (Recipes) | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

Food News

Valentine's Day Dinner: How to Cook Dolce Vita with Fabio Viviani (Recipes)

Valentine's Day is today and the way we see it, you've got two alternatives. You can take your significant other to a schmancy restaurant filled with other people...or you can prepare a decadent dinner-for-two at home.

Don't know what to make? Allow Fabio Viviani to assist you. The Top Chef All Stars alum, restaurateur, cookbook author, and all-around hottie, has shared two Valentine's Day recipes. The beets tartar with poached lobster is sophisticated and decadent, while the strawberry risotto for dessert is simply over-the-top amazing. Pair with a few bottles of Prosecco and you've got a rose-hued dinner that's more intimate than any restaurant meal could ever be.

See also: Valentine's Day in South Florida: Everything You Need to Know

Beets Tartar, Citrus Olive Oil Poached Lobster

(takes about 45 minutes)

2 cups extra virgin olive oil

1 clove garlic

1 lemon (zest only)

4 sprigs fresh thyme chopped

1 lobster tail (shrimp is great substitute)

1large red beet, par boiled until fork tender

1 tablespoon shallots chopped

1teaspoon orange zest

1teaspoon Dijon mustard

1tablespoon white balsamic

For the lobster: Place the olive oil, garlic, lemon zest and two sprigs of thyme into a small pot and place on low heat. Once the garlic starts to sizzle than add the lobster, cook for about 5 minutes or until the lobster is cooked thru. Remove and set aside.

For the Beets: Dice the beets into small pieces so they resemble chopped tuna. Place them into a bowl and add the shallots, orange zest, mustard, white balsamic and 1 tablespoon olive oil, season to taste with salt and pepper.

To plate: Place the diced beets into mold or ramekin and place onto the plate, Decorate with the poached lobster and fresh herbs.

Strawberry Champagne Risotto With Candied Walnuts

(takes about 30 minutes)

2 tablespoons light olive oil

¼ chopped onion

½ cup Arborio rice

2 cups Champagne

5 sliced strawberries

2 tablespoons strawberry puree

6 caramelized walnuts

1 tablespoon grated parmesan cheese

1tablespoon extra virgin olive oil

Add the chopped onions into a small pot with the light olive oil. Sautee until translucent, add the rice and toast in the oil about 2 minutes. Add the Champagne ½ cup at a time until the rice is cooked. Next add the sliced berries, parmesan cheese, and extra virgin olive oil. Season to taste with salt and pepper, finish with candied walnuts and sliced strawberries.

Not up to cooking? Ten Best Romantic Restaurants in Broward and Palm Beach Counties

Follow Laine Doss on Twitter @LaineDoss and Facebook.



KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss

Latest Stories