New Year’s Eve: three lucky recipes to welcome 2024

Tre good luck recipes (we hope) for New Year’s Eve. Honey, citrus fruits, fragrant spices. And, the dominant color, a sunny orange. Happy beginning everyone

Creamy pumpkin, taleggio and candied orange risotto

INGREDIENTS 4:
320 g Carnaroli rice
400 g boiled pumpkin pulp
2 shallots chopped
150 g taleggio cheese
1 tablespoon grated Grana Padano
7 dl vegetable broth
1/2 glass of dry white wine
1 organic orange
1 knob of salted butter
extra virgin olive oil, salt and pepper.

Method

Boil the pumpkin in salted water with a bay leaf, then blend it with a drizzle of oil, it should become a cream. Keep the cooking water asideto some pumpkin, you will use it as broth for cooking the rice (adding a little water if necessary and, if you want, a stick of celery and a sprig of parsley).

Glaze the orange zest in a pancut into cubes, with sugar and pepper, a few seconds will be enough. Brown the shallot in a high-sided pan with the butter and extra virgin olive oil, then add the rice and toast it. Add the white wine and orange juice.

Bring the Carnaroli to cooking, gradually adding the broth and pumpkin cream, alternating them. Finally, mix the risotto with the taleggio, the remaining pumpkin cream and the grated Grana Padano. AND sprinkle with candied orange.

Honey and mandarin spice bread

INGREDIENTS FOR 6:
200 g 00 flour
200 g rye flour
400 g honey
50 ml milk
powdered spices to taste (cinnamon, ginger, nutmeg, cloves)
1 organic mandarin
10 g vanilla baking powder
1/2 teaspoon salt

Method

In a small pan, over a gentle flame, Melt the honey with the milk, grated zest and mandarin juice over the heat. Let cool. In a large bowl (better yet, in the mixer bowl), mix the two flours with the salt and spices (plenty of them…), add the mix of honey, milk and mandarin, and finally the yeast.

Pour the mixture into a well-greased mold and cook in a static oven at 180° C for approximately 40 minutes (before taking it out of the oven, insert a skewer stick to check the cooking). Let it cool.

PS This sweet bread is very versatile. Delicious with cheeses, jams (preferably plum or citrus jams) and even mustards. After a few days, toast it to enjoy it at its best.

Apple jelly, persimmon, Passito and pink pepper

INGREDIENTS 4/6:
4 Golden apples
2 apple persimmons
1 small glass of Passito wine
1 cinnamon stick
the juice of 1/2 lemon
sugar, to taste
pink pepper berries

Method

Wash the apples and persimmons very well, cut them into small pieces, keeping the peel and seeds, collect them in a saucepan full of water (don’t overdo it), and cook on medium heat for about 20 minutes. Drain the fruit well, pass it through a food mill with small holes and then weigh the resulting puree.

Put the puree back into the saucepan with half its weight of sugar, cinnamon, the glass of Passito and the lemon juice. Bring everything to the boil, skim and cook over high heat, stirring often, until the gelatin comes away from the edges.

Pour into one or more mouldssprinkle with pink pepper berries and keep in the fridge for at least two days before serving.
PS The winning combination is with goat’s cheeseseven seasoned.

ON THE TABLE VEUVE CLICQUOT LA GRANDE DAME champagne, NEAPOLITAN RAKU BY SERGIO COLANTUONI bowls, GEMINIANO COZZI 1765 glasses, OVS teaspoons, ETRO tassels and napkins, PROMEMORIA leather American-style tablecloths. FRUTTETO LENTINI MILANO collaborated.

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