Tag: Year39s

New Year's appetizers to prepare in advance – Italian Cuisine

New Year's appetizers to prepare in advance

Organizing the dinner at home requires a lot of effort. So why not play in advance and prepare the appetizers first? Here are some simple ideas to satisfy all palates

Cooking for the new Year's Eve dinner, set up the table, welcome guests who arrive. There are many things to do if you have decided to toast the new year at home. It would therefore be a good idea to carry on with the work in the kitchen and not to arrive at the last minute to prepare all the dishes. In order not to find yourself with the pressure to finish everything in time, you could prepare the appetizers in advance. Here are 5 proposals to open the New Year's Eve dinner.

Salmon, avocado and cream cheese rolls

The salmon, avocado and cream cheese rolls they do not require great skills in the kitchen and not even a long time. In a bowl, mix 300 g of spreadable cheese With the'chopped dill and the last grated of a lime. Salt, pepper and put the mixture in a piping bag. Divide theavocado in two parts, remove the peel and cut the slices. Arrange them on a plate and drizzle them with the lime juice. Take a slice of salmon, you will need 160 g, spread the cream cheese over it, place an avocado stick in the middle and roll it to form a roll. Keep the rolls in the fridge until you bring them to the table.

Mini cheesecake with salmon and ricotta

A delicious idea to serve to guests and that can be prepared in advance, because it must be served cold, is the mini cheesecake with ricotta and salmon. To prepare three, you have to chop 60 g of savory biscuits like TUC. Melt 50 g of butter and when it is still hot pour it on the chopped biscuits. Stir in order to obtain a homogeneous mixture. Pour it in three circles, with a diameter of 7 cm, crush it and level it. Place them in the fridge. In the meantime, prepare the mousse. Jumbled up 100 g of cottage cheese with 100 g of Philadelphia, salt, pepper, add some Juniper berry, 1 tablespoon of vodka it's a bouquet of dill. Pour the mixture into the circles. Cut into strips 80 g of smoked salmon and decorate the cheesecakes. Leave to rest in the fridge for about an hour, remove the pasta bowls and serve at room temperature. For the more experienced, it is possible to prepare small discs of shortcrust pastry to be filled with the same filling (as in the photo in the gallery).

Shrimp marinated in orange and ginger

THE shrimp marinated in orange they are a fresh and appetizing appetizer, which brings the scent of the sea to the table. In a bowl, grate the orange juice and squeeze the juice. Take 400 g of shelled prawns, wash them and put them in the orange juice. Add 6 drops of lemon, 4 spoons of sweet & sour sauce, 2 spoons of oil, salt just enough and grate a piece of ginger. Turn the prawns well, cover with plastic wrap and put them in the fridge to rest for about 30 minutes. After the indicated time, take a pan, heat it for a minute and pour the prawns into the marinade. Cook for about 10 minutes on low heat. Leave to cool and serve.

Zucchini skewers

The courgette skewers they are a quick appetizer, tasty and does not require much effort to prepare. Clean 4-5 courgettes medium-large, cut into thin slices and grill them. Let them cool and salt. Cut the mozzarella cheese sliced. Take a slice of courgette and cover it with the baked ham and mozzarella. Roll up and skewer with a long toothpick. Continue in this way until you have finished the courgette slices. Align the rolls obtained side by side on the sticks. To decorate you can put at the ends a piece of tomato that gives a touch of color.

Sushi Italian version

In form it reminds sushi but in preparation it requires all Italian products. The sushi in the Italian version it's a nice idea to amaze your guests. In a bowl mix 250 g of squacquerone, 2 tablespoons of grated parmesan and a pinch of pepper. Take two slices of mortadella or cooked ham cut large and cut two squares. Spread the prepared cream cheese on it and roll the rolls on themselves. Wrap each roll in plastic wrap and put them in the fridge for about an hour. After the indicated time, take the rolls and cut them, obtaining pieces of them. Arrange them on the plate, sprinkle with the pistachio grain and with a thread of balsamic vinegar.

First New Year's Eve to cook in advance – Italian Cuisine

First New Year's Eve to cook in advance

The crepes in each version, the rice sartù, but also the lasagna, the stuffed conchiglioni or the cannelloni are all excellent recipes to cook to go ahead with the dinner menu: discover all our ideas, including the light one

How nice it is to spend the new Year's Eve dinner in the warmth of its own home, surrounded by many friends and eating delicacies of all kinds. To bring a Luculianus menu however, it takes a fair amount of time, which certainly isn't on the afternoon of the 31st before the guests arrive. The solution? of early New Years to prepare in advance, so you can enjoy friends, toast and carefree dinner.

Crepes for all tastes

He closed folding them in four, cannelloni or bundle crepes they are a rich and versatile first course, the only limit for the filling is fantasy. This is the classic dish to prepare in advance in large quantities and keep both cooked (only to be heated at the right time) and raw, ready to bake. Crepes with turnip greens, radicchio and casera bring all the flavors of winter to the table and are also perfect for vegetarian guests, while crepe pie is a decidedly rich first course and great occasion. If, on the other hand, you cannot give up salmon during the holidays, try the crepes au gratin with robiola and salmon, they will not disappoint you.

Early New Year's Eve to be prepared in advance directly from Naples

The Sartù Rice it is not among the dishes of the Campania cuisine best known outside the borders. Too bad, because it conquers at the first taste. It is one rice pudding topped with meatballs, peas, cheese and every good thing. Preparation takes time, but being able to cook it in advance you can organize yourself and make a great impression, leaving guests speechless.

All crazy about baked pasta

Finding some early New Year's Eve to prepare in advance isn't actually difficult, just look at the tradition. There lasagna it is a great classic that, in fact, the next day is even better. If you are looking for a variant compared to the usual ragù, try it with sautéed artichokes, scamorza, bechamel and sausage (crumbled and sautéed in a pan).
Elegant to serve also in single portion cocottes are, instead, i conchiglioni Fillings. You will have to arm yourself with a little more patience than the lasagna to fill them one by one, but it will be worth it. The conchiglioni stuffed with broccoli, scampi and ricotta could be a suitable first course, and different from the usual, for a fish dinner.
Speaking of baked pasta, there is also the cannelloni. Why not try them in a vegetarian version, stuffing them with stir-fried radicchio with pine nuts and raisins and then au gratin with bechamel and cheese?

The light recipe

If, on the other hand, you are looking for recipes for New Year to prepare in advance that do not make your guests too heavy, do not disdain the velvety: they can be prepared in advance and then heated, assembled and completed with a last-minute gourmet touch. There cream of pumpkinfor example, it looks great on gods shrimp wrapped in a slice of bacon and cooked briefly in the oven or in a pan, while the Mushrooms Pureed Soup can be completed with gods porcini. A velvety lobster or one velvety with scallops and turmeric instead, they are already quite tasty in themselves.

New Year's desserts: easy recipes – Italian Cuisine

New Year's desserts: easy recipes

Three quick and easy proposals to prepare with pandoro and panettone to bring delicious desserts to the table

Are you thinking about menu for new year and you don't know which one sweet conclude the dinner? One idea would be to recycle leftovers from pandori and panettone. Here are three quick and easy proposals to use the most classic Christmas desserts and offer your guests a traditional dessert with an innovative touch.

Pandoro English soup with chantilly cream, orange and cinnamon

There Pandoro English soup with Chantilly cream, orange and cinnamon it is a delicious dessert and very easy to prepare. It is a simple dessert that will not disappoint your guests. It is served in single portions and this is the procedure for preparing four. Start with the custard. Boil 400 ml of milk with a vanilla bean. Separately mounted 4 yolks with 100g of sugar. Add 40 g of flour and mix. Remove the vanilla stick from the milk and pour it flush into the mixture, stirring constantly to prevent lumps from forming. Put on the heat and stir until the cream has thickened. Let the cream cool and whip 250 ml of cream. From the pandoro slices, cut 8 discs using a glass. Mix the cream with the movements from the bottom upwards so as not to disassemble it. Wet the pandoro disks with del Orange juice and compose the cake, alternating the pandoro, the chantilly cream and the cubes of 3 oranges. Finish with the cream, the orange slices and a sprinkling of cinnamon. Serve the cold dessert in the fridge.

Panettone and mandarin ricotta millefeuille

There millefeuille of panettone and ricotta with mandarin it is a dessert that combines two consistencies: the crunchiness of the panettone and the softness of the ricotta cream. Cut thin slices of panettone and toast them in the oven at 180 ° for about 3 minutes per side. Remove them from the oven and let them cool. In a bowl put 400 g of cottage cheese is 160 g of chestnut honey. Work the mixture until soft. Add the juice of two tangerines and the rind of two others. Keep the cream cool for an hour and then put it in a piping bag with the star-shaped nozzle. Make the millefeuille by alternating layers of panettone with the cream. On top, to decorate add a few tangerine peel curls and serve.

Pandoro zuccotto with nougat cream

Pandoro and nougat are two sweet symbols of Christmas. By matching them together you will get pandoro zuccotto with nougat cream, a scenographic dessert, delicious to eat and above all very easy to prepare. Take a pandoro and cut slices about the thickness of a finger. In a bowl pour a glass of milk and soak the pandoro slices, starting from the smallest. Arrange the slices of pandoro, slightly overlapping each other, in a bowl lined with plastic wrap and form the base of the zuccotto. Put the container in the freezer for 10 minutes and in the meantime prepare the nougat cream. work 250 g of mascarpone with 5 tablespoons of icing sugar. United 500 ml of liquid cream whisk and mix. Chop in the mixer 100 g of crumbly nougat and then add it to the cream. Take the zuccotto out and pour half the cream into it. Close by using other pandoro slices soaked in milk. Cover with plastic wrap and put in the freezer for about 20 minutes. After the indicated time, take back the zuccotto and cover it with the remaining cream. Decorate with a few pieces of nougat and serve.

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