Uno special brunch to welcome 2026. No breakfast (you can get up at your leisure)but three typical Northern European dishes, two savory fish-based dishes and a spicy dessert. Light and very fragrant, they are perfect for serving late.
Shrimp, vegetable and milk soup
INGREDIENTS
In a large pot with plenty of salted water, place the washed prawns and the black thread removed and the cod fillet. Turn on the heat (medium), turn it off as soon as it starts to boil. AND keep everything aside, even the cooking water.
New Year’s Brunch (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini. Allegra Mangifesta collaborated).
Wash and clean the leek, potatoes, courgette and carrot, and slice them (the carrot, better for the long one). In a saucepan, melt the butter over low heat, add the leek and, after 2 minutes, the other vegetables and the cooking water from the fish and shellfish.
Cook for 15 minutes on medium heat. Then pour the milk into the saucepan, add the peeled prawns, the chopped cod, the bay leaves and the dill sprig. Season with salt and pepper and leave to cook for another 5 minutes. Serve the prawn, vegetable and milk soup warm, garnished with sprigs of fresh dill.
Shrimp, vegetable and milk soup (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini. Allegra Mangifesta collaborated).
Salmon, cod and dill terrine
INGREDIENTS X 4/6: 300 g fresh salmon cut into pieces, 6 slices of smoked salmon, 300 g cod (or other white meat fish), 4 small eggs (or 2 large), 4 tablespoons of milk, 2 teaspoons of breadcrumbs (or stale breadcrumbs), 1 organic lemon (the grated zest), dill, chives, salt and pepper.
Terrine of salmon, cod and dill (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini. Allegra Mangifesta collaborated).
Place the slice of fresh salmon cut into pieces in the mixer with 2 eggs, milk, 1 teaspoon of breadcrumbs, aromatic herbs, grated lemon zest and a pinch of salt. Run the blender motor in intermittent mode to obtain a coarse mixturenot a smooth and homogeneous cream. Then, blend the cod with the same procedure.
Line a bowl with baking paper and arrange, in overlapping layers, first the smoked salmon, then the cod, then the fresh salmon until finished with the smoked salmon and aromatic herbs. Fold the edges of the baking paper and bake in the oven at 180° C for approximately 40 minutes. Serve the terrine warm in slices, sprinkled with dill and freshly ground black pepper.
Cinnamon rolls with orange zest
INGREDIENTS CINNAMON ROLLS: 250 g flour type 0, 1 sachet of dehydrated brewer’s yeast (7g), 1 teaspoon of sugar, 25 g diced soft butter, 1 egg, 150 ml warm milk, 1/2 teaspoon of salt, 1 organic orange (grated zest). For the filling: 50 g brown sugar, 1 or 2 teaspoons of cinnamon, 50 g soft butter, 80 g raisins, 1 grated green apple.
Cinnamon rolls with orange zest (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini. Allegra Mangifesta collaborated).
In a large bowl mix the flour, sugar, yeast and pinch of salt. Then add the butter and, immediately afterwards, the milk, the beaten egg and the grated orange zest. Knead, preferably with your hands, until you obtain a slightly moist doughnot really compact: transfer it to a floured surface and work it until it becomes smooth and elastic. Cover it with a cloth and let it rise for 1 hour.
For the filling: place all the ingredients in a pan over low heat and cook for 3 minutes. Then let it cool. Roll out the leavened dough into a rectangle of approximately 30 x 25 cm. Distribute the cooled fillingroll up and seal the edges by pinching them. Cut the roll into 9 slices and place them on a greased and floured baking tray.
Spread the dough over the cloth and let it rise for another hour. Preheat the oven to 180° C. Cook for 20 minutes, the rolls must brown. Finally, dust them with cinnamon and icing sugar.
ON THE TABLE FISCHBACHER fabric ALESSI plates, cups, glasses and festive decorations, ORO CRUDO napkins, VEUVE CLICQUOT Champagne bottle.