For lunch or dinner, for them it is the great opportunity to transform themselves from supporting actors to protagonists. If the other dishes have rich and complex tastes, the ideal is to resort to simplicity. Inspire, with imagination, to tradition
THE right contours for Christmas? It will depend on the second dish to which they match, you will say. But no. Or rather, Christmas is one of those occasions in which the outline can live its own life, exalting itself, without necessarily being a supporting figure. Just look at the example – we repeat it once again! – dell 'Neapolitan reinforcement salad, so independent of the dish that once "reinforced" that in many cases, now, has moved arms and luggage to the appetizer. Of course, in front of Christmas recipes particularly complex or refined, from appetizers to the second, for the contours the advice is to play on simplicity. With a touch of creativity. As usual, the best way will therefore be to revisit the stars of our own tradition. With a touch of fantasy and an eye to the seasonal ingredients. Here then 10 ideas to make the outline really Christmas.
Christmas vegetables
Free space for imagination: they are needed potatoes, carrots, white turnips, artichokes and shallots. Season with salt, pepper and aromatic herbs (the classic mix of sage, bay leaves, rosemary and thyme) Put everything in the oven and, at the end, spread a pinch of roast or the second sauce that you have cooked (if possible.) Otherwise, glaze them with honey, as you can see, in this case, the outline apparently continues to play the role of the compimario, but once tasted …
Duchess potatoes
Contour of sure scenographic effect, borrowed from the kitchen French. In practice it is a question of mashed potatoes enriched with egg yolk, butter, nutmeg and parmesan and then baked in the oven, after they have taken the classic curled shape using the sac a poche. In addition to elegance, their main value is versatility: they combine perfectly with both meat and fish.
Modified puntarelle
A classic in the kitchen season Roman. These are the Catalan sprouts, cut into strips, and then immersed in water and ice: a trick that reduces their bitter taste and gives them the typical curled appearance. They should be seasoned with a sauce based on anchovies, extra virgin olive oil, vinegar, pepper and garlic. But, instead of anchovies, you can also try an excellent condiment based on capers, pine nuts and Gaeta olives, all crushed together in order to obtain a homogeneous sauce.
Battered vegetables
Another classic of the kitchen Roman: cauliflower, potatoes, carrots, artichokes and pumpkins. And – if you want to go out of season – aubergines and zucchini. All fried in batter. They will be snapped up!
Red chicory and gorgonzola salad
The Red radish, or theBelgian endive, can be combined with gorgonzola, toasted hazelnuts, liquid honey, delicate mustard and extra virgin olive oil for a mixed salad of great personality, filling the leaves with cheese and hazelnuts.
Stuffed artichokes
Another seasonal ingredient that at best makes Christmas, the artichoke can be enriched with a tasty filling based on minced meat, eggs, breadcrumbs, parsley and garlic. The artichoke, before filling, should be boiled. And then, cooked in the oven. With a drizzle of extra virgin olive oil as a final touch.
Baked mushrooms
A simple filling based on breadcrumbs, parsley, salt, pepper, white wine and extra virgin olive oil. With which to fill large champignon mushrooms. Baking and a final bit of oil. What do you want more from life?
Poached brocolli
Typical Sicilian recipe, get ready by cooking i broccoli in a pot with onions and extra virgin olive oil. Then, during cooking, they are added anchovies, pecorino cheese, pepper and red wine.
Orange salad
The red oranges from Sicily make great in this side: peel them, cut them into slices and mix them with Tropea red onions cut into thin slices, olives, oil, salt and pepper. Everything can be arranged on a bed of small salad like the valerian.
Stuffed potatoes with ham
How to enrich the usual potato? Simple. Just burn in the pan onion and raw ham in strips in extra virgin olive oil. The potatoes, once blanched, should be cut in half and then seasoned with the mixture, to which it will be added parmesan and breadcrumbs.
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