The magic of December 25th is made up of many things. Waiting, sharing and memories that overlook the most important lunch of the year. And the more classic Christmas recipes they are the full expression of these emotions, thanks to their ability to evoke memories and habits after bite. But the beauty of Christmas dishes is that they start to get excited already from the preparation, especially if everyone will do something. To involve children and make them have a little fun for example, just leave a little 'pasta to work on the table on which we are cooking. The men of the house (assuming that they are not the lunch chefs themselves) will like to take care of the stuffings and the meats and will refine more and more daring techniques in the processing of nougat.
The grandparents of the house will instead give the right directions for stuffed pasta and it will be wonderful to see them close the tortellini one by one, with the manual skills exercised over many years.
So, now that everyone has taken his place in the kitchen, it's time to think together with the Christmas menu choosing between the recipes: pate classic recipe, sturgeon in a classic style veal fillet in bread crust, stuffed squid with cotechino, gourmet panettone, anolini in stock, roast veal with milk, risotto alla raspadura, raviolini with capon in cinnamon broth, stuffed goose, Crisp almonds, stuffed hen boiled, skewers of eel roast, thighs of capon stuffed with chestnuts, rolls of savoy cabbage, lasagna with capon ragù and truffle, paté of quails in bay sauce, Cotechino In Crust with potato sauce, fried stuffed sage, croquettes of creamed codfish, Christmas wreath, pan of pumpkin and cheese, gratinated lobster with pistachio and lemon bread, csturgeon harp is struffoli with maple syrup and red fruits.
Our traditional Christmas recipes
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