Simplicity is the key to elegance. This is a special meal for the special someone in your life. In other words, the perfect Valentine's Day gift idea.

When you want to make that romantic meal fantastic try this menu. The flavors work together to create a pleasant feeling. They are rich without being too heavy.

Antipasto: Mushrooms stuffed with Prosciutto and Figs
Main Course: Tortellini with Spinach and Gorgonzola Sauce
Salad: Mixed Green Salad or Caesar Salad
Dessert: Peaches in Marsala Wine

Antipasto
Ingredients

• 10 large, white mushroom caps
• 1/4 cup prosciutto, finely chopped
• 3 dried figs, finely chopped
• 2 Tbs extra-virgin olive oil
• 1/4 cup freshly grated Pecarino-Romano cheese

Directions

1. Gently clean the mushroom caps, removing the stems and setting aside.
2. Chop the stems very fine.
3. In a mixing bowl combine the stem pieces, prosciutto, figs, cheese, and 1 Tbs of olive oil.
4. Spoon the stuffing mixture into the mushroom caps.
5. Place the stuffed mushrooms caps in a shallow baking dish and drizzle with 1 Tbs of olive oil.
6. Bake in 325-degree oven for 10-12 minutes.

Main Course
Ingredients

• 1 pound tortellini (cheese filling)
• 1/4 lb fresh spinach, stems removed, or 1 package thawed, frozen leaf spinach
• 2 Tbs extra-virgin olive oil
• 2 cups heavy cream
• 3 oz Gorgonzola cheese, crumbled
• 3 tablespoons Italian white wine (I like to use Trebbiano d'Abruzzo.)
• salt
• ground, white pepper
• freshly grated nutmeg

Directions:

1. Bring 4 quarts of water to a rolling boil.
2. Heat the olive oil in a large skillet over a medium-high heat. Quickly sauté the fresh spinach. This will only take a few minutes. Do not overcook. Remove from pan and set aside.
3. Add the tortellini all at once. Gently stir to prevent the tortellini from sticking together. Boil until just before al dente.
4. While the pasta is cooking, pour the cream into the pan and bring to a boil. Boil until slightly thickened, about 4 minutes.
5. Stir in the cheese and reduce the heat to medium.
6. Stir in the wine and simmer for 1 minute.
7. Season to taste with salt, white pepper and nutmeg.
8. Add the spinach and stir gently.
9. Drain the tortellini and immediately add them to the sauce. Toss well to coat.
10. Spoon onto warmed individual plates and serve immediately.

Peaches in Marsala
Ingredients

• 1 28 ounce can peach slices
• 2/3 cup Marsala wine
• 1 cinnamon stick
• Vanilla bean ice cream (optional)

Directions

1. Drain the peach slices (it's best to drain over night), reserving 2 Tbs of the peach syrup.
2. In small pot, combine the Marsala wine, cinnamon stick, and reserved syrup.
3. Over a medium-high heat bring the ingredients to a boil. Reduce the heat and let simmer for 5 minutes, until the syrup is reduced and slightly thickened.
4. Remove from heat and let cool a couple of minutes.
5. Add the peaches and stir gently.
6. Put the peaches and syrup in a bowl. Cover and refrigerate at least 2 hours.
7. In individual dessert dishes, place one scoop of vanilla ice cream. Cover with peaches and syrup.

Note: This meal calls for a light white wine. Try a Pinot Grigio. You might also like to try the wines of the Alto Adige.
The best canned peaches I've found are O'Sage Raggedy Ripe Peaches. These are not the pretty perfect peaches you will usually find in a can. These are delicious Georgia peaches that look and taste more like a fresh, ripe peach.

Italian Valentine's Day Dinner I

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