Tag: Year39s

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.

9 ideas for New Year's appetizers – Italian Cuisine

Have you thought about the menu for the New Year's Eve? If you are still on the high seas, start taking a cue from our proposals: cotechino with lentils, a lucky salad, fish appetizers or dishes with a slightly vintage flavor that never disappoint

There are never too many appetizers, also because they are the ones that you eat with the most appetite, given the hunger with which you arrive at dinner time. For the New Year's EveFurthermore, they are essential for extending the length of time at the table, so as to arrive at Midnight without getting too bored. Our 9 ideas for New Year's appetizers are based on fish, meat, vegetables and lucky charms, how many will you prepare?

Cotechino: not only after midnight

If there is a must on the night between December 31st and January 1st, it is the cotechino with lentils. Why not serve it as an appetizer too? Prepare some polenta rather firm, let it cool down, cut it into slices and grill them. Season them with one Lentil cream, prepared by blending the boiled lentils with oil, salt and chilli and one slice of cotechino.

Vegan appetizer

Among the ideas for New Year's appetizers you cannot miss one without animal derivatives. A’Salad with fennel, pomegranate and walnuts it's fresh, crunchy, inviting and full of lucky foods, as well as 100% vegan.

Ideas for New Year's Eve appetizers based on fish

For those who usually serve a seafood menu on New Year's Eve, here are four ideas for all tastes. Surely an appetizer that is always very successful are the smoked salmon rolls with robiola and chives or dill.
On the other hand, an invigorating and winter dish is one small bowl of soft polenta served with one or two prawns wrapped in lard and cooked for a few minutes in the oven or in a pan. The classics scallops au gratin can not miss, as well as one salmon tartare enriched with diced avocado and green apple to refresh the mouth.

A jump into the past

There are some ideas for New Year's Eve appetizers that, despite being incredibly vintage, never tire. THE vol-au-vent are among these and stuffed with one mortadella mousse (prepared by blending the salami with robiola, salt, oil and pepper), chopped pistachios and a hint of bitter orange marmalade will not disappoint even for this party. Also unmissableRussian salad, which during the holidays cheers palates and tables. And why not mention the salty Christmas log? A quick appetizer and also perfect to be prepared in advance.

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Traditional New Year's sweets – Italian Cuisine – Italian Cuisine

From nougat, widespread throughout Italy, to the Neapolitan roccocò up to the now almost forgotten Roman pangiallo. Here is a roundup of traditional sweets to bring to the table on December 31 to welcome the new year in the best possible way

The menu of the New Year's Eve dinner is an even match between ancient customs is symbology. The table is a succession of courses to greet the year just ended. And what better way to curry favor in the days to come than to end dinner with a roundup of traditional New Year's sweets? Here are some suggestions to take inspiration from, among many recipes linked to the holiday period to welcome the coming year.

Traditional New Year's sweets, nougat wins over everyone

Even if their moment of glory is Christmas, Pandoro is panettone they often conquer the scene even on December 31st. Among the traditional New Year's desserts, however, there is another that deserves to be mentioned, the Nougat. From legendary origins, it is widespread throughout Italy. Among the most famous are those of Cremona and Alba, as well as the Sardinians and Sicilians. The recipe for making it at home is quite simple.

The ingredients are 150 grams of hazelnuts, 150 grams of almonds, 150 grams of walnuts, 150 grams of water, 240 grams of sugar, 160 grams of honey, two egg whites, a vanilla pod and pastry wafers. First, toast the dried fruit in the oven at 150 ° for about ten minutes. In a saucepan prepare the syrup with water and sugar. In another, heat the honey and vanilla, then pour them on the whipped egg whites. Also add the syrup and dried fruit, mix and pour all into one loaf pan covered with parchment paper, after placing the wafers on the bottom. Also cover the surface with the rest of the hosts and put in the fridge to rest for 10 hours.

Baroque San Silvestro with the Neapolitan roccocò

In Campania, among the typical sweets of the holidays, there are struffoli, balls of sweet dough, fried and dipped in honey. For the sweet tooth there is also the chocolate version. Always in the parts of Naples, during the Christmas period, and especially at New Year's Eve, the rococo, rather hard donuts to be served with a fortified wine, such as i cantucci Tuscan.

For about twenty Rococo you need a kilo of 00 flour, 900 grams of sugar, 700 grams of peeled almonds, 100 grams of candied fruit, 50 grams of honey, 100 ml of warm water, 200 ml of orange juice, the grated zest of one orange and one lemon, 15 grams of pisto (a mixture of spices such as cinnamon, nutmeg and cloves), a pinch of baking soda, a pinch of salt and a vanilla bean. For to decorate a couple of eggs, a spoonful of sugar and 100 grams of almonds.

First, toast the almonds and let them cool. With flour create a fountain and in the center pour the sugar, the chopped almonds, the orange and lemon peels, the pisto, the candied fruit and the grated vanilla. In a saucepan, slightly heat the filtered orange juice, remove it from the heat, add the honey and baking soda and gradually incorporate it into the dough. Once he has reached one soft but compact texture, get some snakes, shape the donuts and place them on a baking tray covered with parchment paper. Before baking at 150 ° for 30-40 minutes, decorate the surface of the rococo with almonds, brush with the yolk and sprinkle with sugar. Remove them from the pan when they are completely cold.

Roman pangiallo, the propitiatory sweet with a golden crust

Dried fruit also protagonist of Roman pangiallo. A dessert from golden crust, one almost lost recipe which was usually prepared on the day of the winter solstice as a sign of good luck. The ingredients are 200 grams of flour, 300 grams of raisins, 200 grams of almonds, 200 grams of walnuts, 200 grams of peeled hazelnuts, 200 grams of honey, 100 grams of pine nuts, 100 grams of candied fruit, 150 grams of chocolate, a spoon of bitter cocoa and the grated peel of an orange. For the icing two tablespoons of flour, two tablespoons of extra virgin olive oil, a sachet of saffron and water.

Soak the raisins for 30 minutes. In a saucepan, heat the honey and add the orange peel. Chop the nuts and chocolate and put them in a bowl with candied fruit, squeezed raisins and cocoa. Pour in the honey and gradually add the flour as well. Mix everything, divide the mixture into four loaves and put them to rest in the oven for a couple of hours. For the glaze, heat the flour, oil and saffron dissolved in a little water in a saucepan. Then add enough water to form one fluid batter with which to brush the loaves. Then bake at 180 degrees for about forty minutes.