Christmas Menu 2008
Here’s a new menu for your Christmas day. I wanted to make something a little bit elegant but not too costly. I tried to use as few imported ingredients as possible, it has been hard but I think I succeeded in doing so. I hope you’ll really like the recipes that I chose, but more than like them I hope you’ll try and enjoy them!
Antipasto
Walnut Salad in Parmesan Baskets
First course
Crepes with Prosciutto and Mozzarella
Second course
Veal Rolls up with Cream
Side dishes
Purè di patate
(Italian style mashed potatoes)
Cheeses
Parmesan Cheese with honey
Gorgonzola dolce with acacia honey
Mascarpone with Mostarda
Dessert
Semifreddo with Torrone served with two chocolate creams
(Almond Nougat Semifreddo)
Wine Recommendations
Serve the antipasto with Chardonnay
First course with Pinot grigio
Second course Bardolino rosé
Cheeses with Valpolicella superiore
Dessert with Recioto di Soave (it’s a white Recioto)
PREPARTATION TIPS:
This menu is for 6 persons.
1. For the antipasto I chose something light considering that the rest of the menu is pretty rich. I served the Salad in Parmesan Baskets, they’re not difficult to prepare once you learn how but if you prefer to save time just skip the baskets and serve you salad in small plates or bowls.
To make kids happy I suggest you to bake some Pizzette before you grill the crepes, I can assure you that they’re always a hit.
If you would like to add more appetizers Smoked Salmon Toasts and Caviar Tartine will certainly do. For the Caviar Tartine follow the Salmon Toasts instructions. To add something vegetarian to the entree you can serve a Spinach Pie cut in small slices.
These are only few ideas but you can run through my Appetizer Section for more inspiration.
2. Crepes are not so difficult to prepare as it might seem. My suggestion is to make the wraps the day before. The crepes then can be assembled few hours before lunch and kept refrigerated. If you don’t have space place them outside in your balcony as I often do if weather permits.
3. Veal Involtini can be assembled ahead of time and kept refrigerated until you are ready to cook them. Here I serve them with Pure di patate which is perfect with the cream sauce but you can also accompanied the involtini with Peas and Ham or simply peas skipping the ham. Cultivated Mushrooms cooked in a little bit of butter and a sprinkle of fresh Italian parsley will be an excellent alternative to the peas.
4. Cheeses before dessert and fruit are often served in Italy especially in the important occasions. In the last few years sauces have become again complementary to the cheeses. I know it will be difficult to find all the Italian cheeses I will suggest you but you can substitute them with the ones you can easily find at your deli store. You don’t have to serve a huge tray 4-5 cheeses will be just fine also depending on the number of your guests.
5. The Semifreddo al Torrone can be prepared the day before. The chocolate sauces have to be made just before serving the dessert. The semifreddo can be decorated with dark and white chocolate swirls and when you serve you cut it in slices accompanied by the two sauces and sprinkle it with some hard chocolate torrone roughly chopped.
If one dessert is not enough every family in Italy has Panettone
