From paccheri with capon, to lentils with cotechino sauce, passing through lasagna with salmon: how many of these first courses will you bring to the table for the New Year's Eve? Discover all our sea and land recipes for a delicious December 31st
You have already decided on the New Year's menu? Sara of sea or land? And the courses? Will you limit yourself to the classic appetizer, first, second and side dish or will you bring to the table appetizers worthy of wedding buffets, encores of first and second courses and side dishes as if it were raining? How many difficult questions. To make it easier for you, we have selected a series of first New Year's Eve of meat and fish to choose from, to propose a taste of two different recipes or just one, someone to prepare in advance, others to do at the last and eat express: it is impossible not to find the right dish for you and your guests.
Never without pasta
It will be a cliché, but the first by definition is pasta. If you are looking for a very elegant New Year's Eve first course of meat, i paccheri stuffed with capon and chestnuts are the one for you. A rustic and decidedly rich dish are instead tagliatelle with cotechino sauce and walnuts. To prepare this unusual sauce, cook the cotechino in boiling water, as indicated. Let it cool, peel it and then crumble it. At this point, proceed as for your traditional ragù recipe, but using crumbled cotechino instead of minced meat. Season the tagliatelle and finish each dish with a few walnut kernels briefly toasted in a pan.
Pasta with salmon, despite being a cornerstone of the party, best left in the 80s, although very good. For this year's dinner why not experiment with crustaceans, preparing the garganelli with lobster, vegetables and lemon.
First New Year's Eve of meat and fish based on rice
The disadvantage of the risotto is that it goes prepared to the last, but it's worth it to serve a steaming and creamy dish at the right point, perhaps seasoned in a very different way than usual. For the seafood menu, a proposal could be a Prosecco risotto with mascarpone and scampi. To prepare it, blend the rice with the prosecco instead of the white wine and then cook it as usual. Stir in the mascarpone and serve, adding on each plate some peeled prawns that have been stir-fried and sprinkled with a little prosecco.
For the first New Year's Eve of meat the idea, however, is to draw on one of the symbolic foods of the New Year's Eve: pomegranate. The most boring part will be squeezing the pomegranate to get the juice, but then the preparation of the pomegranate and speck risotto it's all downhill. Fry the speck into strips or cubes with oil and finely chopped onion. Toast the rice, add some white wine and cook with the vegetable broth. Then stir in the pomegranate juice, butter and plenty of Parmesan. If you fear that this risotto is too little sought after, then try the risotto with sparkling wine and wild boar salami.
Baked pasta: the solution for those who want to move forward
There baked pasta is the ideal solution for the first New Year's Eve of meat or fish that must be transported or prepared in advance. Of the crepes stuffed with sautéed artichokes and Prague ham and then made au gratin in the oven with béchamel and plenty of cheese will be suitable for land menus. Among other things, to make the dish more elegant, why not prepare small single-portion oven dishes?
For those looking for a seafood first course, the lasagna with radicchio and salmon they could be a fanciful and colorful idea: season the different layers of pasta with bechamel, sautéed radicchio and pieces of fresh or smoked salmon (for a stronger taste) and you're done.
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