Tag: Year39s

Apulian New Year's Recipes – Italian Cuisine – Italian Cuisine

But also roasted eel, turnip greens, lamb with lampascioni and purcedduzzi. Where do we start?

Among the gastronomies of New Year richer and tastier, a place of honor is undoubtedly the Puglia. Stewed turnip greens, fried panzerotti, roasted eel, lamb with lampascioni, cartellate and purcedduzzi. And it's just the beginning. Because the Foggia dinner is not the Salento one, not to mention then Bari. Here then a little guide to orientate yourself so well of God.

The classic Bari

The Apulian New Year's Eve dinner, in fact, varies according to the areas and is generally an opportunity to taste the best of the traditional products of the region. THE fried panzerotti, for example, a classic of the Bari cuisine accompanied by a side dish of Stewed Turnip Greens. They are a real treat, one leads to another. There are also occasions when the top of turnip enters the fried panzerotto, as a filling. Fried panzerotti prepare with a dough based on flour, semolina, salt, yeast, sugar and water, to be divided into balls that will be left to rise for at least a couple of hours. These will be flattened, giving it a thickness of 2-3 mm: at this point the filling, based on tomato pulp, diced mozzarella, salt, grated pecorino cheese and pepper. At this point, once you have closed the panzerotti (using your hands and fork) shaped Crescent moon, we will start with the frying in extra virgin olive oil.

Marinating, breading and then all roast

But in the party menus often appear also theeel or roast capitone. After eviscerated it, the eel is reduced to chunks 7-8 cm long and then left marinate in a solution of oil, lemon, salt, pepper, wild fennel and bay leaf. Once drained, the slices will go breaded and slipped into one spit, alternating with bay leaves. The cooking should be done in the fireplace or in the oven, greasing from time to time with the marinade solution, using a sprig of rosemary.

Those cute spring onions

Another typical Apulian recipe, thelamb with the lampascioni. In the Apulian gastronomy, in fact, many souls meet: the agricultural one, made of wheat, turnip greens and extra virgin olive oil. That sea with the delicious fish of the lively seafaring town. Is that pastoral, the oldest and perhaps the most forgotten. The Tavoliere delle Puglie, before becoming one of the "granaries" of Italy, was in fact an area dedicated to sheep farming, half of the transhumance of the flocks that came from central Italy. This up to the Murate era and especially to the Unification of Italy, when the transition to agriculture is completed, especially with the completion of the last reclamation in the Fascist era. Therefore, the lamb with the lampascioni is one of the testimonies of these roots. The lampascioni are gods small spring onions with a bitterish taste, very common in Puglia, as in Basilicata and Calabria. Before their use they must be peeled, removing the peel and roots, washed, cut on the base and then boiled in salted water for about half an hour. At this point you start with the recipe: sprinkle one pan of extra virgin olive oil, with garlic and rosemary, and then add the lamb into pieces, sprinkle with salt and pepper. Then, when the meat starts to color, add the White wine. After about 40 minutes, take it out of the oven and add the lampascioni, then pouring over the whole of the beautiful handfuls of breadcrumbs flavored with garlic, oil and parsley. After another 20 minutes of cooking, the dish will be ready.

Sweet Temptations

At New Year's Eve, like at Christmas, the typical dessert of the Apulian dinner is made up of the cartellate. Little sweets – similar, in some ways, to the frappe and to the chatter of Carnival in use in the rest of Italy – prepared with a mixture of flour, oil, white wine, salt and water. With the dough are prepared many balls that, once flattened, will be cut with a wheel in strips of 3-4 cm in width. The strips, coiled in a spiral, must be left to dry for at least 6 hours, after which they will go fried and then immersed in the vincotto of figs (another Apulian delight) or in honey, and then sprinkled with cinnamon, powdered sugar and colored sugar granules. in porcedduzzi Salento, however, we see the influence of the Neapolitan cuisine and struffoli, to which this Apulian specialty resembles.

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.

New Year's Cocktail, many original ideas to toast the new year – Italian Cuisine

As an aperitif, but also for the midnight toast. There are many alternatives to sparkling wine, easy New Year's cocktails even to prepare at home

If you've been toasting "new year" with Spumante and Champagne for years, you could do one this time exception to the rule and propose to your guests something different: a cocktail, for example.

The recipes are really a lot, but the interesting thing to know is that even if you are not gods bartender, you can make some easy mixtures to prepare even at home.

Extra Dry Martini

It was the New Year's day of 1900 when this was launched special vermouth, which is still on the market today. This is used to create a perfect one Martini Cocktail, to be tasted especially as appetizer. To achieve this you need to combine 60 ml of gin with 10 ml of Martini Extra Dry vermouth, which must be mixed with energy together with 5 ice cubes. The cocktail should be served with agreen olive immersed in liquid and stuck in a toothpick.

Moscow Mule with pomegranate

To stay on theme with the party, we can use the pomegranate, which everyone considers as one lucky food. You will have to combine 50 ml of vodka with 20 ml of pomegranate juice, then add a tablespoon of pomegranate seeds and a splash of lime juice, a teaspoon of honey and lots of ice. Finally, add 10 ml of ginger ale (or better, ginger beer) and garnish with a pomegranate wedge.

Prosecco cocktail

Another "must" of the last year are the bubbles. But why not make them more original by joining them, for example, to a sorbet? You can choose the one you like most, maybe always at pomegranate, not to go off topic. Just a teaspoon to add to one flûte of Prosecco or Champagne, to have the perfect drink to toast.

Kiwi batidae

Attention also to the teetotalers. To avoid excluding those who do not love or can not drink alcohol, here is a recipe based on this winter fruit, easy to do at home. To make it you will need coconut milk, orzata, kiwi, lime and ice. Just put everything in the blender to get a fresh and tasty drink (complete recipe: kiwi).

Smeralda

There is also room for beer lovers, and not just Baladin. Pounded 3 more, 1 strawberry and 4 raspberries in a shaker. Add 10 ml of Baladin Nora white beer and strain into the glass with a colander. At this point, add 20 ml of lime juice, 10 ml of sambuca and another 10 ml of beer. To decorate you could use a strawberry slice (complete recipe: Smeralda).