Valentine's day/Tips

Cooking, love and creativity. Vegetarian St Valentine’s Day

You have thought of everything. Soft lights, candles, the table set out, and your song in the background, a bottle of wine… Yet something is missing. How can you make this an unforgettable dinner?

How about a vegetarian meal? Try the following menu.

Starter: cauliflower balls

A tasty starter to enjoy with a good Prosecco. The sweetness of cauliflower, the golden crispness of a good fried dish, and the bubbles in a good glass wine to get your romantic evening underway.


Boil the Freschi di Campo cauliflower florets in salt water, draining once they are tender. Place them in a non-stick pan with whole garlic cloves and 3 tablespoons of oil, continuing to mash them repeatedly with a fork until they form an even puree. Remove the garlic, season with salt and pepper and remove from the heat. Move the purée to a large bowl and leave to cool before mixing in the egg, the Pecorino, capers and chopped parsley, plus 4 tablespoons of breadcrumbs until the result is a firm mix. Cover and leave to stand for about half an hour. Take small amounts of the mix to make lots of walnut-sized balls. Roll the balls in the breadcrumbs mixed with a little finely chopped parsley and fry in hot oil until golden brown.

First course Pumpkin risotto with Gorgonzola hearts

A first course that combines the sweetness of pumpkin with the spicy creaminess of Gorgonzola. Serve this dish with a glass of Chardonnay, a delicate fruity wine with an elegant, harmonious flavour.


After preparing the vegetable stock, take the I Freschi di Campo pumpkin cubes and place in a wide pan with some hot extra virgin olive oil, together with our sauté mix. Mix well and add some hot stock. Cook the pumpkin, stirring frequently, adding other stock each time it dries out. In the meantime, toast the rice for a few minutes, stirring often to prevent it from burning, then add white wine and stir immediately to prevent sticking. Transfer it into the pan with the pumpkin and cook for a couple of minutes, continuing to stir. Begin to add the stock, one ladle at a time, adding the next ladleful only when the previous one has been absorbed. Continue in this way, stirring often, until the risotto is cooked. Season with salt and pepper when nearly cooked. Lower the flame to a minimum and mix the butter and Gorgonzola into the risotto. Carefully mix until the cheese has melted completely. Serve with some small hearts made with Gorgonzola to be left to melt in the dish thanks to the heat of the risotto.

Main course: Omelette with a ricotta and spinach centre

A tasty main course with an unmistakable flavour and the perfect ending to an intimate, special meal. This dish too is well accompanied with the bouquet of a good Chardonnay.


Take the I Freschi di Campo spinach cubes and sauté in a pan with a little oil and some salt for 5 minutes. Squeeze the spinach well and keep to one side. Beat the eggs and a pinch of salt in bowl. Grease a non-stick pan with a little oil and cook your omelette as normal, but on one side only. Mix the ricotta with the spinach and add the cheese. Spread the mix over the omelette and roll it up carefully. Leave the omelette in the hot pan (away from the heat), covered by a lid for 3 or 4 minutes, to allow the heat to reach the centre. Alternatively and if you prefer your eggs to be more cooked, cook your omelette on both sides. Leave to cool before slicing and serving.