Do not panic, even if you have never organized the highly anticipated lunch of Christmas everything will be fine. Follow our advice, organize yourself, cook and have fun. Let your personal helper help you in the kitchen, get to work and with complicity even this lunch will be made. We have thought of a simple menu, but good that leaves its mark without too many flaps.

Christmas lunch menu

The roadmap

December 23rd

Morning
Do the shopping. Also list sparkling wine made with Pinot Noir for the aperitif and veal with tuna sauce, Sauvignon for soufflés, Barolo for braised beef and Marsala for zabaione. If needed, also add the cocotte for the soufflés. (Buy the bread and bread sticks on the afternoon of the 24th, and keep them in a paper bag.) Marinate the braised meat, covered, in the fridge.
Afternoon
Prepare the veal with tuna sauce; Drain the magatello and, once it is cold, wrap it in plastic wrap and place it in the fridge. Strain its broth and keep it in the fridge, in a jar. Prepare the sauce and put it in the fridge in a tightly sealed jar.

24 December

Morning
Cook the braised meat; once ready, let it cool down
and put it in the fridge. Meanwhile, prepare the puree, collect it in a bowl suitable for the bain-marie, let it cool, seal it with plastic wrap and place it in the fridge. Prepare the wafers, put them to cool on a wire rack; put them in an airtight box. Prepare the ham foam, seal it and put it in the fridge. Prepare the mixture for the soufflé, distribute it in the cocotte, seal it and place it in the fridge.
Afternoon
Prepare the table.

25 December

11 o'clock
Remove the magatello from the fridge, cut it immediately from cold to very thin slices (the ideal would be to use the slicer), place them in a serving dish, cover it with plastic wrap and store it in the fridge. Prepare the mixed salad and keep it fresh, without dressing it.
12.00
Take the soufflé cocotte out of the fridge and uncork the Barolo.
12.30 pm
Remove the ham foam and the magatello from the fridge.
Hours 13.30
Lunch begins! Take the sauce of veal with tuna sauce out of the fridge and mix well. Bring to the table the ham mousse with wafers as an aperitif, along with the sparkling wine, which you will also serve with vitello tonnato, keeping it fresh in a glacette; Bake the soufflés and bring the veal with tuna sauce to the table. At the end of the appetizer regenerate the braised meat: add 1 ladle of broth (use the vitello tonnato tuna) or water and let it heat on the heat to a minimum, with the lid, for 20-25 minutes. Heat the purée in a bain-marie for 5-6 minutes. Serve the soufflés with the cold and uncorked white wine at the moment, then the braised meat with the purée and Barolo, finally, the salad. Prepare the eggnog at the moment. Serve it with pandoro or panettone, accompanying it with Marsala.

Good preparations and Merry Christmas

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