Pfor our lunch, a Christmas menu that respects traditionthe “good” service of the past and the purity of the embroidery. But also some colorful eccentric touches to make the mise en place less formal… And the desserts? Never ending.
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If you need other ideas, you can find them in the book of The Silver Spoon: The festive table. All-round manual, with precious recipes and sparkling décor ideas.
ON THE TABLE FISCHBACHER satin and embroidered fabric, OROCRUDO napkins, GEMINIANO COZZI plates, IVV jugs, coupes, GIBERTO VENEZIA glasses and salt/pepper glasses, ALESSI ceramic candle holders and decorations, MEPRA cutlery. Next page, OFFICINA DELLA TABLE napkins, DOMPÉRIGNON champagne.
INGREDIENTS
Chop the fish with a knife and collect it in a bowl. Add the finely chopped pine nuts, dill, anchovies and capers, a drizzle of oil and the lemon juiceseason with salt and pepper, mix and store in the refrigerator until ready to use. Slice the radishes. Wash the cucumber and slice it lengthwise with a potato peeler, it must be very thin. Place 4 pastry cutters in the center of the platesfill them with the fish, pressing with a spoon to compact. Remove the molds and place two slices of cucumber around the circumference of the tartletsdecorate with radishes and salmon roe and serve.
Imperial soup
INGREDIENTS X 4/6: For the meat broth. 1.2 kg of mixed beef (white steak, tip, priest’s hat…), salt and, in a gauze bag, celery, onion, carrots, leek, parsley, 4 peppercorns, 4 juniper berries and 4 cloves. For the dough. 140 g semolina, 4 eggs, 100 g grana padano, 80 g butter, nutmeg, salt.
Place the meat in 4.5 liters of cold water and slowly bring to the boil. Add 1 tablespoon of coarse salt, cover and cook over medium heat for about 2 hours, skimming occasionally. Then filter with a very clean cloth and set aside. Prepare the imperial pasta: place the semolina and Grana Padano in a bowl, add the beaten eggs, melted butter, nutmeg and salt (and, if you like, chopped mortadella). Beat with a whisk and transfer the dough to a baking tray lined with baking paper. Bake in the oven for 35 minutes at 180°. Leave to cool and cut the pasta into cubes. Pour the hot broth onto the plates and add the semolina cubes.
Roast veal
INGREDIENTS Mix mustard, butter and Marsala well in a small bowl.
With wet kitchen string, tie the piece of meat several times, then thread sprigs of rosemary, sage and bay leaves into the string. Spread the meat with the mustard sauce and leave to rest for half an hour. Sprinkle the meat with salt and pepper and place it in a baking dish; bring it to the flame and brown it over high heatstirring a couple of times for about 10 minutes. Drizzle with white wine and let it evaporate. Place in the oven at 180 for approximately 2 hoursbasting the roast every now and then with hot broth, 20 minutes before turning off the oven, add the apples and pear segments and continue cooking.
Chocolate log
INGREDIENTS X 6/8: For the biscuit dough. 110 g flour, 50 g sugar, 5 eggs, 1 sachet of vanillin and 1 of baking powder, salt. For the cream. 200 g robiola, 250 g mandarin jam, cinnamon. For coverage. 250 g dark chocolate, 250 g fresh cream, currants, marron glacé and meringue mushrooms (to taste, for decoration).
Whip the egg yolks with the sugar and vanilla to make them frothy. Incorporate the whipped egg whites and gradually add the sifted flour, baking powder and salt until a smooth mixture is obtained. pour into a 30×40 pan covered with baking paper and bake for 8 minutes in the oven at 200°. Remove the biscuit dough, cover it with cling film, roll it up and wrap it in a cloth. Let cool. For the filling: mix the robiola with the jam and cinnamon. Unroll the biscuit dough, fill it, roll it up again, compacting it well and put it in the fridge. For the ganache: bring the cream to the boil in a saucepan, turn off the heat and add the chopped chocolate and mix until it becomes a smooth cream. Cut the two ends from the roll and place them at the sides to form the trunk. Spread with ganache and decorate as desired.
Pandorini yogurt and red fruits
INGREDIENTS
In a bowl, mix the yeast with the milk and 1 tablespoon of flour. Work the mixture and let it rest covered for 30 minutes. Incorporate the remaining flour, sugar, lemon zest, vanilla and the egg beaten with salt. Add the butter, little by little, continuing to mix, cover and leave to rise for 40 minutes. Divide the dough into 8 buttered pandoro moldsit must rise for another 40 minutes. Cook in the oven at 180° for 25 minutes, then turn the now cold pandorini onto the plates. Whip the cold cream and yogurt, stir in the honey. Sprinkle the pandoros with red fruit powder and garnish with the cream and raspberries.
Christmas menu
ON THE TABLE FISCHBACHER satin and embroidered fabric, OROCRUDO napkins, GEMINIANO COZZI plates, IVV jugs, coupes, GIBERTO VENEZIA glasses and salt/pepper glasses, ALESSI ceramic candle holders and decorations, MEPRA cutlery. Next page, OFFICINA DELLA TABLE napkins, DOMPÉRIGNON champagne.
Christmas sweets
ON THE TABLE FISCHBACHER satin and embroidered fabric, OROCRUDO napkins, GEMINIANO COZZI plates, IVV jugs, coupes, GIBERTO VENEZIA glasses and salt/pepper glasses, ALESSI ceramic candle holders and decorations, MEPRA cutlery. Next page, OFFICINA DELLA TABLE napkins, DOMPÉRIGNON champagne.
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