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Cotechino at New Year's Eve, 4 ideas to serve it in an original way – Italian Cuisine


The cotechino it is one of the inevitable dishes during the new Year's Eve dinner. Indeed, it is probably the main protagonist of the menu. But how can you present yourself at the table in an alternative way? Here are some tips to propose the cotechino in way original.

Croutons of fried polenta and cotechino

To prepare gluttons croutons of fried polenta and cotechino First of all cut into slices not too thick (1 or 2 cm at most) 400 grams of polenta already surplice, very easy to find at the supermarket. In a frying pan a lot of heat is heated up olive oil and fry the polenta slices. Once they are ready, they sit on pieces of paper towels to remove excess oil. In the meantime, boil one cotechino from 300 grams for about twenty minutes. It is freed from the external skin, cut into slices and added to the fried polenta croutons. Everything is held steady with gods toothpicks and here's a great one starter in perfect theme New Year.

Cotechino, the recipe for doing it in crust

The Cotechino In Crust represents an original variant to serve this great classic on New Year's Eve. 300 grams of boiling water is boiled in salted water spinach. Then fry in olive oil one clove garlic, they are added to the pan spinach and meanwhile, 400 grams of salt are cooked in salted water cotechino. After about 15-20 minutes, take a roll of puff pastry, it is placed on the baking paper and it is stuffed first with the spinach and then with the cotechino. Roll the dough by closing the two side edges, brush it all with one egg beaten and finally let it cook in oven at 200 degrees for 20 minutes at most.

Cotechino baskets and lentils

To give a touch of fantasy to the more traditional pair of New Year's Eve you can prepare some cotechino baskets and lentils. 350 grams of it are cooked for just over 30 minutes lentils, together with 150 grams of past of tomato, a onion chopped, oil, celery it's a carrot diced and puts himself in a pot full of water a cotechino precooked 300 grams, to cook for 15 minutes. You set a roll of brisè pasta on a plane and, with the help of a circular cup, you cut out circles, to be used later to line the muffin molds but turned to the contrary. Lightly pinch the edges of the dough and keep in the oven at 180 degrees until they are well browned (it will take about a quarter of an hour or so). Finally, after warming i baskets, it remains only fill them with the lentils is two slices of cotechino.

Cotechino mini burger

THE cotechino mini burger they are a decidedly quick and easy recipe. After cooking a cotechino from 300 grams, you cut it into slices, freeing it of the film, and then arrange the slices in half a kilo of sandwiches to the milk, previously divided into two. In any case, sandwich, in short, his slice. The mini burgers are seasoned with a thread ofoil, mustard and one or two leaves of lettuce and here is a very original finger food made with cotechino able to add a touch of fantasy to your New Year's dinner.

How to make the crunchy, the dessert of the eve – Italian Cuisine


It is one of the desserts that can not miss on the tables of the Feasts: almonds, hazelnuts or walnuts, the crunchy is perfect as a meal accompanied by mandarins. And you can prepare at home in ten minutes. Try!

It is the classic dessert that is prepared in every part of Italy at the same time, the day before Christmas, as tradition dictates: the crispy, the amber-colored bar which contains almonds or other dried fruit in it and which it is impossible to resist, mouthful after bite. In Naples, the custom wants the crispy to have the shape of a basket which is then decorated with struffoli or other colored sugared almonds. In the rest of Italy it is cut in rectangles or lozenges and prepare with walnuts, almonds, hazelnuts, pistachios and pine nuts.

Just three ingredients for a load of taste and … calories!

Sugar, honey and dried fruit: these are the three magic ingredients that give life to an irresistible cake. Have you tried it too? Once you taste a piece of it, you'll never stop eating it. Be careful though, because the crunchy is very caloric: 100 g make more than 400 calories! Treat yourself to this dessert only a few days a year, so as not to make you feel guilty!

Crispy xxx

Honey. How to choose it.

The honey that is used for the preparation of the crunchy must have a delicate and almost neutral taste, not to overwhelm that of dried fruit. Hence the less aromatic ones, like the millefiori, the acacia, or those of the legumes, should be chosen. Avoid chestnut honey, too intense, or strawberry, too particular.

Our crunchy recipe with almonds

Ingredients

150 g of sugar

100 g acacia honey

350 g shelled almonds

1 whole lemon

oil to grease

Method

Blanch the shelled almonds in a pot with plenty of water for 3 minutes, then drain, leave to cool and peel with your fingers. Spread the almonds on a covered pan and toast them in the oven at 180 degrees for 5 minutes. Meanwhile, put the sugar and honey in a saucepan and melt them until the mixture has reached 130 °. At this point add the almonds, mix well and let it cook everything up to the temperature of 170 °, no further because at that point the caramel would become bitter. Spread the mixture on a baking sheet covered with greaseproof baking paper and help yourself with this operation with a whole lemon, so that the scent remains on the crisp. Before the crisp solidifies completely, cut it into rectangles.

Christmas Eve Menu: more than 50 recipes for the Gala Dinner – Italian Cuisine


Do you have to decide? The recipes for the December 24 traditional dinner are usually based on fish: eel, cod, capitone and then salmon, crustaceans, prawns and prawns, gratin, baked fish …. the ingredients are these but the processes are varied, there are those who can not not put the fried at the table, there are those who dare finger food, who enhances the tradition and those who love to experiment.
We have chosen the best recipes for the Gala Dinner and created our personal Eve menu from which you can draw inspiration.

Recipes for the dinner

Our recipes for the Christmas Eve dinner

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Scampi with avocado cream and carrots

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Appetizer of pineapple, fennel, green apple and cod

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Aspic of prawns and cod with truffles

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Fried double prawns and Jerusalem artichoke chips

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Sturgeon carpaccio

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Scallops au gratin

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Panettone croutons with avocado butter, salmon and truffle

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Lasagna with crab and currant with Champagne

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Jerusalem artichokes and cream of red lentils

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Spaghetti with clams and octopus

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Star of potatoes with truffles and robiola

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Stockfish ravioli and scorzonera cream

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Purple risotto with scallops

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Farfalle, catalonia and radicchio

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Cannelloni with prawns and oranges

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Clover soup

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Marinated mackerel with pumpkin and waffle

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Sliced ​​celeriac and pumpkin

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Paccheri with clams and cuttlefish

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Cod Vicentina

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Aspic of lobster with celery and mango in gin jelly

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Stuffed tortiglioni with turnip tops and dried tomatoes

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Creamed cod with lentil cream

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Salmon with ginger and pomegranate

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Sea bass and vegetables in intertwining

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Pancakes with rice and cauliflower

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Mullets all'anconetana

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Ammollicated artichokes

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Filet of saber fish in oil-based cooking

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Salad with fennel, oranges and apples

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Paninetti with milk

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Meringue in winter

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Small aspic of pomegranate with raisin wine

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Soft ravioli with gorgonzola

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Snowman

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Pandoro cake with cream and raspberries

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Creamy terrine with apple and celery salad

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Meringue with tropical fruits

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Star with spices

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Apple tart with crumble

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Bavarian's Orange

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Biancomangiare with almonds and currants