Tag: Eve

New Year's Eve dinner: lucky foods – Italian Cuisine

Lentils, pomegranates, grapes, bubbles, walnuts, chestnuts, capitone: the list of essential ingredients to ensure a new year of prosperity is really long

Lentils, cotechino, desserts, Great company is cards game. These are just some of the ingredients most important of the new Year's Eve dinner. What else must absolutely not be missing?

Lentils and lucky pomegranate

The lentils occupy a firm place in this short list. They are traditionally synonymous with luck is wealth. They are good, rich in iron, carbohydrates, fibers is salts minerals and they are also excellent as a side dish for it zampone or the cotechino, also inevitable at the table for new Year's Eve dinner. Another auspicious food for the new year is the pomegranate, a red and sweet fruit which, according to tradition, should be immersed in a nice glass of wine to really bring luck. Lentils and pomegranates are fine as a side dish or as a magical ingredient for a drink of good luck, but they are also excellent alone: the first in humid, the latter as low calorie snack.

Twelve grapes for good luck

Another good luck food, and therefore not to be forgotten when shopping for the last of the year, isgrapes. According to popular tradition, on the stroke of midnight it is necessary to eat at least twelve berries, one for each month of the new year, to ensure prosperity and good fortune. Could it be true?

Walnuts, chestnuts and dried figs to taste

Synonymous with safety, prosperity and the antidote against bad luck is the nuts and the chestnuts, while regarding the dried figs (perhaps with a filling Crisp of almonds) there is no ancient tradition that evokes them among the lucky foods. But it does not matter: at the table, when the arrival of the new year is to be greeted, it is difficult to do without it.

Spaghetti, bubbles and capitone

Perhaps it is due to their elongated shape, but among the inevitable foods for the New Year's Eve dinner there are also the spaghetti, which in some countries even rhymes with longevity. Alternatively: bucatini, fettuccine or noodles however, they are just fine. The important thing is that short pasta is not consumed to challenge fate just before the midnight celebrations. And, by the way, at the most important turn of the hands of the evening it is impossible not to welcome the new year with bubbles, champagne, sparkling wine or prosecco they are. Also noteworthy is the capitone, common name of the female eel, which is prepared to embers especially in the South.

Marzipan or gingerbread?

In addition to the classics Pandoro is panettone, also the Marzipan is one of the desserts not to be forgotten. Shaped like men, Christmas trees, houses: the solutions to use this almond, sugar and egg white paste with imagination are endless. In the United States, in its place, for the last of the year the gingerbread, which finds more and more admirers also in Italy.

Country you go, traditions you find

Among the things that must not be missing for the New Year there are also the black beans and the mistletoe, a sprig with white or yellow berries under which you can kiss your partner at the stroke of midnight and wish you another happy year together. In Germany is Ireland it is instead the cabbage the lucky ingredient par excellence, while in France there dried fruit.

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new year dinner recipes gordon ramsay

Cutting-edge chefs: the New Year's Eve menu, from the restaurant to your home – Italian Cuisine

Red zone for New Year 2021. This was the final sentence. But don't panic, the dinner to satisfy at least our stomach we can give it to ourselves. There are those who spend the day in the kitchen, those who buy a thousand cooking magazines in search of the perfect dish to start the year well, those who prefer to relax and opt for a dinner delivery or take away in their favorite restaurant. No effort, maximum satisfaction.

Milan or Rome, surroundings or not, have you tried to browse which places have studied ad hoc proposals for this special occasion for you? Here are some ideas to take inspiration from.

We are in Milan "at home" of Andrea Berton, starred chef, who after announcing the opening of a pop-up restaurant in Montecarlo during the holidays, has prepared a special menu for December 31st, with easy and fun gourmet dishes to regenerate or finish at home. "A way to stay close to customers, to make them feel a little as if they were sitting there, at the table in our restaurant". It starts with a steamed beetroot sandwich, the meat and anchovy olive and the salmon marinated with green apple compote, to continue with; shrimp tails, carrot, parsley, almond and amaranth popcorn; chicken tortellini in broth; cod steak with Trasimeno beans and shallots and veal cheek with mashed potatoes with extra virgin olive oil. Finally, the chocolate cake and raspberry sauce. There is, of course, the small patisserie: orange nougat, salted caramel chocolate and coffee puffs.

And then there is the Bu: r by Eugenio Boer and Carlotta Perilli, or rather the Bu: r at your home. This idea, born during the first lockdown, is a gastronomic menu enriched specifically for New Year's Eve ideal for two people. It all starts with smoked ham Vol-au-vents, Russian salad, tuna puffs, a pink shrimp tart and veal paté jelly. Smoked salmon with bread and prized Black Adamas caviar with soft tigelle. Staying on the traditional, which never disappoints, the first course is cappelletti in broth, passing through boiled capon with Cremona mustard and cotechino with lentils. In short, dishes that hardly disappoint. But beware … a dinner never ends without a dessert. And here is Bu: r pays homage to you with its delicious profiteroles.

But have you ever gone to that Bistrot in Porta Genova? Is called 28 Places and it is a must try as soon as the free all returns. In the meantime, why not delight yourself with a nice delivery for the dinner. Affordable price and one hundred percent satisfied palate. This is why Marco Ambrosino takes care of it, who for the occasion has signed the box to send you home to prepare all the recipes in two, maximum four hands. Here you can find bread with Tumminia wheat with smoked butter, a jar of Genovese di Polpo plus the Trottoel from Pastificio dei Campi. We proceed with a roasted stuffed chicken to be heated in the oven with the accompanying sauce, ending with the Kugelhopf, the home-made, naturally leavened Alsatian dessert. Are you still hesitating? I would call now.

We move to Rome, the eternal city. How much he suffers from the lack of his beloved tourists intent on photographing all his beauty. But they will come back, we are all sure. In the meantime, she too has done everything to not disappoint its inhabitants, in fact the delivery menus of the premises for the night of December 31st are really many.

We meet On the floors, in the Parioli district. Since 1872 this restaurant has been distinguished by the scrupulous search for seafood and the best fish from the Lazio coast and, not surprisingly, is a reference point for eating fresh fish in Rome, a mission that is not taken for granted. In keeping with tradition and to send a message of optimism also to its loyal customers, for the New Year's Eve dinner they opted for take away, an operation already implemented under the name "Ai Piani a casa tua" and to which usually delivery is added, suspended only on this occasion. It will be possible to agree directly with the property the dishes to compose your menu including raw or cooked appetizers, first courses, second courses with the individual prices specified per portion, while in the three different preparations of Catalan lobster the indication is per hectogram.

The chef also joined in the same way Riccardo Di Giacinto of the All’Oro restaurant, who is happy to be present in the cafeterias of his Romans, has provided impeccable menus for both Christmas and New Year's Eve: terrine of boiled meat, pickled vegetables and green sauce; lasagnette with guinea fowl, porcini mushrooms and black truffle; beef cheek braised in Barolo and potato millefeuille; Golden tiramisu; small bakery. And for those who want the inseparable lentils and cotechino.

It is known that the Romans are very fond of their traditional cuisine for this Hosteria Grappolo D'Oro under the guidance of chef Antonello Magliari, will propose for these holidays a typically homemade menu enriched by off-menu, or special dishes that will vary day by day depending on the chef's inspiration. Leafing through the pages of the à la carte menu, the creamed cod with fresh artichoke salad, the millefeuille of burrata and anchovies and the boiled meatballs with green sauce stand out. Then again, the fresh pasta is homemade including artichoke ravioli alla gricia and lasagna broccoli and sausage but also fish first courses such as spaghettone water and flour with spright and Romanesco broccoli. The second courses confirm the traditional and enjoyable spirit from cod to Roman-style lamb, from meatballs to veal breast sauce in the fornara style with some small digressions such as sea bass in artichoke crust. Delicious conclusion with tiramisu or buckwheat tart with raspberry jam.

The home menu operation has been on for a while now. This restaurant has in fact become a real training ground for life, which we can all try to support while waiting for better times. Everyone as can. Reminding us that good food always keeps our moods high, even the darkest ones.

Elena Strappa

The 10 things that cannot be missing on New Year's Eve – Italian Cuisine

This time there is no choice: Italians will be waiting at home for the new year, ready to uncork millions of bottles for a hopefully different 2021. Here are the latest tips for those who organize a dinner (for a few, of course) and want to make a good impression.

It seems impossible, but last year just under 10 million Italians celebrated the transition from 2019 to 2020 away from home, in clubs of all levels. This year – unfortunately – the doubt as to whether to stay at home and go out does not arise. All in the living room (in small numbers, if you follow the recommendations) for a dinner with an ancient flavor. If we want it will be much simpler for the hosts and for those who boast of above-average culinary skills: when there were so many guests, the problem of space and the risk of foolishness were always lurking. The environmental aspects remain fundamental: the mise en place, the music (always neglected, instead it makes sense to choose the soundtrack well for even a home event), i service times.

Tradition wins

And then there is the menu. If at Christmas it is forbidden to deviate from the route, on New Year's Eve you don't travel with the imagination – we always talk about dinners at home – unless you host a company of gourmets. Maybe you can think of it to some ethnic "little thing" (they work a lot, in finger food, where, however, one chooses), it is obvious to think of a main course and many treats – to be enjoyed without cutlery – in case you do not sit at the table. The certainty of having vegetarian guests (or vegans) should not force others to give up their passions, but it is also true that you can think of green seasonal proposals: artichoke lasagna, mushrooms in various recipes, crudités. As for tradition always wins and in any case, mixing pure Italian style with imported products (salmon, oysters and even foie gras, which will also be in decline, but still has many fans), no longer mild as in the 70s, but often consumed by the mass only during the holidays.

Drink well

Finally the cellar, where, thanks to e-commerce, today there is truly infinity available: from an Argentine red to a New Zealand white. Not to mention the huge range of good Italian wines, often at surprising prices knowing how to choose well. But once again, it's a matter of taste so it's up to you. It will also be true that on New Year's Eve they are uncorked ten bottles of Italian sparkling wine (prosecco, Franciacorta, classic method …) against one of champagne, but never more than in recent years has the consumption of imported bubbles increased, which are opened in 70 percent of cases during the holidays.

And now our ten tips, before a toast and a sea of good wishes.

The return of the canapes

They had never really left: but we are witnessing a sensational remake of tradition also for the aperitif, which, moreover, has found a fundamental element in vermouth. So green light to the squares of rustic bread, wholemeal, cereals, in boxes to support good things, perfect as salmon, goat cheese or feta, even a slice of salami.

Go out of the shaker

In times of prevailing mixology and food pairing (but the one addressed to other situations), the role of the house barman is to create the right opening. Space for the classics, without exaggerating with alcohol – since you will drink a lot later – and perhaps the idea of using the abundant bubbles for a Martini Cocktail, a fruity Mimosa or a refined Spritz with a classic method or champagne instead of usual prosecco.

The oyster with the extra touch

Apart from those who consume dozens of them as soon as they find them, the average Italian is not obsessed with oysters, but putting them on the table or on a buffet at New Year's Eve remains a certainty of pleasure. Not bad to taste them with a drop of lemon and ground pepper, even better with the marinated shallot "French style". Those who love them know that they enjoy much more accompanying them with a Muscadet (or a Lugana) than with a bubble.

The cellar open to the world

Speaking of wines, it is evident that those most suited to the dishes are prepared. Therefore, following the tradition, there is no derogation from a good supply of whites and bubbles. But it makes no sense to neglect the reds, even if they lack meat courses, for reasons of hospitality and because there are light ones. It is the right opportunity to amaze even with labels from distant countries: Chile, Argentina, Australia, New Zealand …

Spaghetti never betrays

Stuffed pasta is always popular, but almost everyone ate it at Christmas. Risotto has an inherent rate of refinement, but it requires an expert hand. The timeless spaghetti unites the country from the Alps to Lampedusa and traditionally goes well with fish or shellfish. And it would be good and right, for once, to shop above the average of "fresh" for one of the basic courses.

Lucky foods

To tell the truth, there are so many – in the world – that its effectiveness is to be doubted. From legumes to desserts (such as marzipan), from pork to chilli to a lot of fruit: dried fruit, pomegranate and especially grapes. According to popular tradition, it is necessary to eat at least twelve berries, one for each month of the new year, to guarantee prosperity and a favorable fate. Let's try, never like this time.

Long live the Venetian

Given the craze of the moment, Italian homes will easily still have a supply of panettone (artisanal and industrial) that will pop up at the dinner. In reality, tradition – Lombard in the first place – has it that they give way to the richest Venetian, with a soft dough, candied fruit and covered with a crunchy hazelnut and almond glaze. However, there must always be a leavened product at the table.

Surprise effect

Following the routes of tradition, it is not easy to amaze with a dish. But, however … sometimes you have to think about the outline. And here is a sphere of chocolate (or various chocolates, even better), available in an artisan ice cream parlor, with a small pyrotechnic star will make you a good mood.

Bubbles: beware of the temperature

Whether you choose, for San Silvestro, one of the countless prosecco or one of the classic methods that sprout like mushrooms in every region (the most famous are Franciacorta and TrentoDoc), never forget that they must be uncorked properly and at the correct temperature: 8 -10 degrees for the first type, up to 12 degrees for the second, in the case of vintage. Also for champagne never go above 10 degrees and never below 8.

And after midnight …

It is a greedy ritual, which combines the abundance of the very Italian cotechino with the powerful meaning of the first legume grown in history, apparently already 5 thousand years ago. The permanent presence of lentils after midnight on December 31st is due to the Romans who considered it as an investment for the coming months and gave it a bag. Alternative to cotechino: the more caloric zampone. Best wishes.