Fshall we celebrate? It’s worth it! Make the Christmas, Easter and New Year’s table beautiful, with tableware and menus worthy of the holidays. A valuable assist comes from Il Cucchiaio d’Argento, thanks to his new one The festive table. All-round manual, with precious recipes and sparkling décor ideas.
Prawns, potatoes and bottarga
INGREDIENTS
Procedure
Clean the prawns. Marinate the tails for 30 minutes in white wine with crushed fennel seeds. Peel and cut the potatoes into cubes of 1/2 cm and boil them for 5 minutes in salted water; drain and let cool.
Prawns, potatoes and bottarga. Recipe by Claudia Compagni, photos by Francesca Moscheni, taken from “The table in celebration” (Il Cucchiaio d’Argento).
Dice the celery and chop the leaves. Mix potatoes, celery, salt, pepper and 2 tablespoons of oil, then press the mixture into 6 pastry cutters placed on plates.
Brown the garlic in a little oiladd the prawn heads and cook them for 2-3 minutes, crushing them. Add the filtered marinade wine and reduce by half. Remove heads and garlic, add tails and cook them for 30 seconds on high heat; blended with sambuca and salted.
Arrange the prawns on the potato and celery tartareremove the pastry rings, season with the cooking juices, grated bottarga, oil and pepper.
“The festive table”, The Silver Spoon.
Trifle with panettone
INGREDIENTS FOR 6: 1/2 l milk, 3.5 dl fresh cream, 6 egg yolks, 80 g sugar, 35 g cornstarch, 1 vanilla pod, 1 500 g panettone, 6 clementines, 1 orange, 1/2 small glass of rum, 100 g dehydrated dates, 50 g candied orange peels, 30 g icing sugar, salt.
Trifle with panettone. Recipe by Claudia Compagni, photos by Francesca Moscheni, taken from “The table in celebration” (Il Cucchiaio d’Argento).
Procedure
Whip the egg yolks with sugar and saltadd vanilla and cornstarch. Heat the milk, pour it slowly over the mixture and cook for 6-7 minutes until the cream thickens. Let it cool covered with cling film.
Cut the panettone into 1cm slices. Peel the clementines and slice them, collecting the juice, then combining it with that of the squeezed orange and the rum.
Whip 2 dl of cream and add it to the cold cream. Arrange a panettone disc in 6 cups, add the chopped dates and let the clementine slices adhere to the walls.
Pour half the cream, add another layer of panettonAndwet it with the rum juice and cover with the remaining cream. Let cool for 30 minutes.
Whip the remaining cream with the icing sugardistribute it in the cups with a pastry bag and decorate with candied orange peel. Keep in the fridge until serving.