Tag: Year39s

Quick and easy recipes for the New Year's menu – Italian Cuisine

The December 31st for many it is a working day. If you do not have much time to cook, but you do not want to give up preparing the last year's dinner at home, choose for your New Year's menu simple and quick recipes to realize.

A food that can not miss on the New Year's table is it trotter or the cotechino. The difference between the two sausages is simple, lies in the wrapping that covers them. The zampone, as the name suggests, is contained in the front paw of the pig. To obtain a container, the paw is carefully cleaned and gutted, leaving rinds, nails and fingers. The cotechino instead is inserted in a casing, natural or artificial, and therefore aesthetically resembles more to a normal salami or a ciauscolo. The internal pulp does not differ between cotechino and zampone and is a tasty meat mix of lean pork fat, coarsely chopped, finely minced pork rind, various spices (pepper, nutmeg, cloves and what the butcher prefers).

The zampone is more caloric than cotechino because during cooking, the rind of the leg releases the fat. The cotechino is therefore a bit 'more delicate, although you always speak of a substantial food to make a full of energy in winter. Going for simplifications, the zampone is a strong food for men, the cotechino is more for female palates.
Do not confuse the zampone with the paw, which is always the paw of the pig, but fresh and without "stuffing", a simple part of the body of the animal to cook as it is.

With zampone and cotechino can not miss the lentils! You can accompany them to the two typical sausages of Christmas, for example for a tasty first course like i garganelli with sausage ragù or le millefeuille with cotechino and lentils, but you can also use them to cook easy and original recipes for the appetizer. Here they are to form some polenta and cotechino tartine simple and choreographic or of the small boats.

In the Italian tradition the most used lentils are the green ones, which have the characteristic of remaining compact even after cooking. The most valuable? There "Gigante" of Altamura, Pugliese, larger in size than the common green lentils, and the lentils from Castelluccio di Norcia, Umbrian village hit by the earthquake that proudly continues its excellent production: the lentils of Castelluccio have such a thin and soft skin that they can be cooked directly without soaking, reducing the preparation time. So you can have more time for yourself to get ready for the New Year's party.

If you want to give a refined and elegant touch to your dinner, opt for opening the evening with del fish. Serve the scallops au gratin, very quick to prepare and always impressive.

For dessert, nothing easier: re-uses the advanced Christmas pandoro to create desserts such as pandoro tiramisu with strawberries or apple, pandoro and cinnamon crumble.

Scroll through the recipes we offer you, choose the dishes that most intrigue you and organize an unforgettable New Year's Eve dinner!

At New Year's Eve cotechino, lentils and a cocktail! – Italian Cuisine

Four chefs and four bartenders of Rome recreate and match for us the inevitable of the ball. In the January issue of La Cucina Italiana you will find recipes and combinations as you have never tasted them.
In advance for you the recipe of Marco Morello and the drink of Patrick Pistolesi.

Gua bao, Cuoco Marco Morello

INGREDIENTS FOR 6 PIECES
FOR BAOs
250 g flour – 150 g milk
15 g sugar – 15 g seed oil
3 g fresh brewer's yeast
FOR LENTILE CREAM
300 g yellow lentils decorticated onion
fresh chopped coriander turmeric powder cumin powder – salt extra virgin olive oil FOR COTECHINO
400 g 1 boiled cotechino yuzu juice – sake
sesame oil
TO COMPLETE
bitter cocoa – chives
FOR GUA BAO
Knead all the ingredients up
to obtain a homogeneous mixture
and elastic; cover with a damp cloth and let it rest for at least
20 minutes, then divide it into 6 small cakes. Roll them out giving them an oblong shape, fold them like a "booklet", place them inside one or more steaming baskets and leave them covered for about 30 minutes. Bring a saucepan of water to a boil, place the baskets on top
and cook the steam gua bao for
20-25 minutes. Remove them from the basket,
let them cool and cover with a sheet of baking paper.

Ziggy Stardust, Bartender Patrick Pistolesi

Easy commitment
Time 10 minutes
INGREDIENTS FOR 1 COCKTAIL
50 ml 20 ml 10g
5 ml
Cognac Merlet Eau de Vigne triple sec Merlet Trois Citrus citric acid – 5 g malic acid (found both in pharmacy) alternatively 15 g of juice
of lemon
bitter sugar syrup with grapefruit
blu curaçao – granulated sugar granulated pink grapefruit rind
Put a tulip goblet in the freezer while you prepare the cocktail, so that it is cold when you serve it. Dissolve citric and malic acids in 250 g of water, thus obtaining lime acid. Pour 15 g into the mixing glass. Collect all liquids (excluding
blu curaçao) and 4 drops of bitter in mixing glass with acids (or juice)
lemon), add ice and stir to cool.
Immerse the edge of the glass, for 2 cm, in the blue curaçao and then in the granulated sugar for a degrading color effect.
Strain the cocktail into the glass and decorate it with the grapefruit zest.

Simple recipes for New Year's Eve – Italian Cuisine – Italian Cuisine

Some dishes can be prepared in advance, others are quick and easy to make: here is an easy menu for New Year

If you do not have much time to cook or are tired of too elaborate dishes that you have already had to "face" for the Christmas Eve dinner, choose for your New Year's menu simple and quick recipes to make.
The dish par excellence of the New Year is the zampone or cotechino with lentils: an important course that is prepared with ease.

* You might be interested: the version of cotechino with lentils by Davide Oldani

But there are several simple dishes that will make your rich New Year's table without too much effort in the kitchen. A quick pasta with artichokes, which should not be missing on the December table, a velouté and stewed cod, both prepared the day before, some delicious, but simple appetizer. Here are our choices for a simple menu for New Year's dinner.