Tag: Year39s

Recipe Gin oysters with apple sorbet, the New Year's appetizer – Italian Cuisine

Ingredients

16 pcs oysters
300 g green apple pulp with Granny Smith peel
150 g sugar
gin
thyme
coarse salt

Duration: 35 min

Level: Medium

Doses: 4 people

For the recipe of gin oysters with apple sorbet, blend the apples with the sugar, collect everything in a bowl and put it in the freezer for 5 hours. Every 30 minutes remove the container from the freezer and mix the sorbet: in this way you will get ice crystals that are not too large and the consistency will be creamy. Open the oysters using the appropriate knife and wearing the metal mesh glove for protection. Remove the water, remove the mollusk from the shell and turn it over. Season each oyster with 1 teaspoon of gin.
Spread a thick layer of coarse salt on a tray and place the oysters on it, making the shell sink slightly. Complete them with a scoop of green apple sorbet, a few leaves of thyme and serve immediately.

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New Year's Eve: meat or fish? – Italian Cuisine

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.

New Year's appetizers, yes but vegetarians – Italian Cuisine

With what to start the dinner if neither meat nor fish is consumed? We tell you. Discover our recipes for lentil pate, endive and pomegranate boats, classic and light Russian salad, canapés with radicchio and boats of celery, gorgonzola and apples

This year for the traditional dinner at your home there will also be guests who do not eat either meat or fish. Panic? Of course not, with ours vegetarian New Year's appetizers organizing the menu will all be downhill, because, you know, those who get off to a good start are half the battle.

Lucky lentils

Cotechino is off limits for guests who do not eat meat, but among the vegetarian New Year's appetizers, at least the lentils. Instead of serving them stewed, use them to make a tasty pate to spread on croutons. Heat a drizzle of oil with a minced clove of garlic, a pinch of red pepper, a bay leaf and plenty of parsley. Add the lentils, blend with the wine and add hot broth and salt and cook until soft. Drain the lentils if necessary (but keep the cooking water aside), remove the bay leaf and blend the lentils with a drizzle of oil and possibly cooking water until you obtain a thick cream to spread.

Red: the color of New Year's Eve

It is said that wearing a red garment on December 31st brings good luck. For safety, why not bring this color to the table with the pomegranate, which, among other things, is one of the auspicious foods for the end of the year. Prepare some "small boats"Stuffing some endive leaves with del goat worked with salt, oil and pepper and some pomegranate grain And that's it.

Vegetarian New Year's appetizers: ever thought of the great classics?

The Russian salad is one of those vintage dishes, but never missing on the party tables. Have you ever thought about it that it is actually a vegetarian dish, made with vegetables and mayonnaise? You can prepare both classic Russian salad and light Russian salad and please all diners, vegetarians or not.

Sweet and sour canapes

Especially if you are making finger food appetizers, canapes are the most convenient solution: just prepare large quantities of seasoning and stuff the toast on top. If you don't want to overdo it with cheeses, try dressing the bruschetta or rye bread, for a New Year with a Nordic flavor, with del sautéed radicchio with onion, rosemary, a pinch of red pepper and raisins. Finish the canapes with a drizzle of balsamic vinegar and chopped walnuts.

Don't let the farmer know how good Gorgonzola with apples is

Cut into 3-4 cm pieces of the stalks celery and remove the filaments if necessary. Then stuff these boats with one cream of gorgonzola, mascarpone and diced apple and, if you like, even some crumbled walnuts. If you don't like the strong flavor of gorgonzola and mascarpone, use goat cheese or robiola.