Tag: Christmas menu

Calabrian Christmas desserts, a triumph of goodness in 3 recipes – Italian cuisine reinvented by Gordon Ramsay

In Calabrian Christmas desserts the protagonists are them: raisins, figs, dried fruit, citrus fruits, cooked wine and much more honey. These are some of the main ingredients with which the Christmas sweets from Calabria. Like any self-respecting typical dish, even in this case the recipes vary slightly from country to country and even from family to family. But not the tradition: that always remains the same. And so on the holiday tables of Christmas in Calabria cannot be missing mostacciolii petrals or the pitta ‘nclosed or pitta ‘mpigliatato name just a few.

Calabrian Christmas sweets

The mostaccioli

From weddings to baptisms up to Christmasi mostaccioli in Calabria they have always been synonymous with celebration. Made with simple ingredients, they are famous for their hard consistency and why they keep for a long time.

Ingredients

500 g of Flour 00
500 g of wildflower honey
10 g of yeast powder for sweets
3 yolks of egg

Method

Once the flour has been sifted into a bowl, add the yeasti yolks and a part of honey. At this point mix the ingredients, add the remaining part of honey and mix everything together.
Transfer the mass on a pastry boarddivide it into equal parts of approximately 100 grams each and shape into a loaf or according to the preferred form.
Arrange the mostaccioli on a baking tray covered with baking paper and bake at 180° for 35-40 minutes. Once baked, brush them still warm with honey and decorate them with gods colored sweets.

The petrals

TO Reggio Calabria they really can’t be missed at Christmas: they are the petralssmall shortcrust pastry crescents with a dessert dried fruit based filling.

Ingredients

For the dough

500 g of Flour
3 egg
200 g of sugar
100 g of butter
half a sachet of yeast
half a sachet of vanilla
grated zest of a lemon.

For the filling (which should be prepared two days in advance)

250 g of dried figs
140 g of almonds
100 g of nuts
100 g of raisins
cinnamon
the peel of one orange and of a mandarin
coffee
cooked wine
2 tablespoons of bitter cocoa

For the decoration: a egg And sugars colourful.

Method

On a pastry board, make a well with the flour sifted with the yeast. Place the eggs in the center, start mixing and gradually add the sugar, vanilla and grated lemon zest.
Mix everything together to form a homogeneous mixturewrap it in cling film and let it rest in the fridge for half an hour.
In the meantime, chop the figsput them in a bowl, pour a cup of sweetened coffeeThe wine cooked and let them soften.
Also chop the walnuts, almonds, orange and mandarin peel. Add the raisins, a pinch of cinnamon and the bitter cocoa to this mixture. Mix and leave to rest in the refrigerator.
On a pastry board, roll out one thin sheet of shortcrust pastry from which to derive gods 10 centimeter discs in diameter. Place a spoonful of filling on half of each and close the other half. When all the crescents are ready, bake at 180° for approximately 10 minutes. Once baked, brush the surface with beaten egg and decorate with colored sugar balls.

Pitta ‘impigliata o ‘nchiusa

Another typical Calabrian dessert that is prepared in Christmas it’s at Easter and the pitta ‘mpigliataoriginally from San Giovanni in Fiore and very widespread throughout the province of Cosenza. In that of Catanzaro it is known, instead, by the name of pitta ‘nclosed. Even in this case it is one puff pastry filled with a filling of dried fruit and honey.

Ingredients

For pasta

500 g of Flour 00,
2 egg
100ml of extra virgin olive oil
100ml of wine Sweet
100 ml of freshly squeezed juice orange Sweet
2 tablespoons of sugar
a small glass of Vermouth
cinnamon
the peel of aorange
a sachet of yeast in powder
a pinch of salt.

For the stuffing

250 g of honey
200 g of kernels nuts
200 g of sultanas
60 g of pine nuts
a pinch of nails of carnation in powder
one of cinnamon
the grated zest of aorange
one of lemon
a small glass of Vermouth

New Year’s Eve dinner: recipes for a great start – Italian cuisine reinvented by Gordon Ramsay

Not sure what to prepare for dinner New Year’s? We’ll give you the best recipes to compose the New Year’s Eve dinner menu. An easy menu is what you need to celebrate the last day of the year without stress. But giving up creativity is not an option: to make your task easier we have collected in the gallery below all our funniest recipes to be offered during the dinner on December 31st. Whether you are guests at the home of friends or relatives or you have made your kitchen available to wait for the start of the new year together, you can create a festive, colorful New Year’s Eve menu with a touch of tradition that will make it even more magical. this night.

The lucky ingredients

Let’s start from the basics. Although New Year’s Eve may be an opportunity to deviate from more traditional recipes, there are some ingredients that – according to popular beliefs – are necessary to start the upcoming new year off well. And it would be a real shame to take away the opportunity of a year particularly full of good opportunities, right?

First of all then let’s not forget the lentilswhich have always been associated with the concepts of luck and wealth, usually combined with zampone or cotechino: you can bring them to the table in many ways, from soups to first courses, up to meatballs. If you don’t want to include them in your menu, make sure you have a small quantity ready (even stewed) to be served at midnight as a good omen. The same goes for the pomegranatea wonderful red fruit, symbol of abundance, fertility and wealth. It can be enjoyed alone, at the end of a meal, or used creatively, in a tart as well as in salads and first courses (the risotto with artichokes and pomegranate or the macaroni with meat sauce are unmissable).

Easy and creative recipes

When you have to cook for many people it is imperative that the recipes are simple and quick, but how do you avoid the risk of being banal by choosing easy recipes for New Year’s Eve dinner? Let’s start by telling you that it is possible to prepare in 30 minutes (or even less). delicious and sparkling first courses, such as the sparkling wine risotto, the pappardelle with turnip greens and stracciatella or the nice tortellini skewers. If, however, your aim is to get ahead, avoiding spending December 31st in the kitchen, you should rely on first courses to be prepared in advance and reheated at the right time, such as lasagna, baked pasta and savory crepes. And for second? Great classics such as vitello tonnato are a choice to take into consideration, but to further optimize the times, experiment with baking and marinades.

A convivial menu for New Year’s Eve dinner

Why not go all in Quick and easy delicious dishes? Starting from the aperitif, with our Christmas sauces to be prepared only with the blender, perfect for dipping breadsticks and nachos. In addition to cold appetizers to be prepared in advance, savory pies are also an excellent idea, for example the Neapolitan escarole pizza. Even second courses can be more convivial: try the stew in a crust of aromatic rolls and you will leave everyone speechless.

New Year’s sweets

All you have to do is make your dessert decision. The list of traditional Italian New Year’s desserts is full of surprises, but there are also less conventional ideas. Have you ever tried to recycle pandoro and panettone leftover to create completely different desserts, such as panettone tiramisu or pandoro swirls? Not to mention the panettone dessert that we propose in the gallery below. If you’ve never done it, you really need to try it: this is the right time!

New Year’s Eve dinner: the best recipes

New Year's Eve menu with friends

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/new-years-eve-dinner-recipes-for-a-great-start-italian-cuisine-reinvented-by-gordon-ramsay html

4 recipes for a worry-free menu | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

What to cook for Christmas it can be the question that changes tone depending on the answer. There are those who can’t wait to create a structured menu and dedicate themselves to cooking while also accepting gastronomic challenges in the kitchen. Or those who prefer to re-propose traditional recipes for a very classic Christmas dinner or lunch with numerous courses. Then there are those who would like a a carefree, tasty, convivial menu that doesn’t keep you too busy in the kitchen.

We had asked 4 special guests to tell us what they would bring for Christmas and they had shared their favorite recipes. Anna Scavuzzodeputy mayor of Milan, had chosen the panettone StuffedWhile Giovanni BrunoPresident of the Food Bank, had cooked the lentil meatballs. Linked to the family tradition, the Bolognese Francesca Ragazzihead of content at Vogue Italia, had brought i tortellini in broth of grandmother Arduina. Saturnino Celanimusician and composer, had challenged us with some Ascoli sea olives very interesting.

These 4 recipes put together form a simple, tasty and… affectionate menu. We thought we’d propose it again because good recipes that answer the question “what to cook for Christmas” so well deserve a future. Dedicated to those who prefer simplicity at the table.

What to cook for Christmas? 4 recipes

OLIVES ASCOLANA DI MARE

Commitment For experts
Time 2 hours plus 1 day of rest

INGREDIENTS FOR 1 KILO OF OLIVES
1 kg Ascoli DOP olives in brine
500 g boiled fish pulp (monkfish, cod, cod)
250 g 00 flour
250 g breadcrumbs
150 g breadcrumbs
150 g drained tuna in oil
50 g Parmigiano Reggiano
grated
3 eggs – anchovies in oil
1 clove of garlic
desalted capers
parsley – lemon
peanut oil
extra virgin olive oil
salt and pepper

METHOD
Pitt the olives with the appropriate tool and let them soak in water overnight so that they lose the excess salt. Mix the boiled fish pulp with the chopped breadcrumbs and the tuna. Chop finely with a meat grinder. Add the grated zest of 1/2 lemon, the parsley, 1 anchovy, 1 clove of chopped garlic, a handful of chopped capers, the parmesan and plenty of extra virgin olive oil. Mix until you obtain a soft mixture. Leave to rest overnight in a cool place. Fill the inside of the olives with a quantity of mixture equal to the volume of the stone. Dip the olives first in the flour, then in the beaten eggs and finally in the breadcrumbs. Let them rest for a few hours in a cool place (otherwise they will fall apart during cooking). Fry them in plenty of peanut oil and serve hot.