Eating together on Christmas Day has always been a special moment for me and my family. We are all together around the table, happily discuss of our holydays and spend much more time than usual enjoying lunch and out time together.
We've always tried to celebrate Christmas lunch in a typical way, cooking meals that come from traditions and stickying to classical Bolognese dishes.
This year, I'd like you to partake our Christmas... and here are the recipes.
Horsd'oeuvre: Parmesan vol-au-vents
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4, hot
Recipe Ingredients
Butter 1 tbsp
Onion(s) 1 whole Finely Chopped
Freshly Crushed Garlic 1/2 tbsp
Plain Flour (Sifted) 1 tbsp
Milk 1 cup
Parmesan Cheese 1/2 cup
Vol au vent(s) 12 whole
Melt butter in small saucepan. Add chopped onion and freshly crushed garlic. Cook until soft and take off heat. Stir in flour and slowly add milk. Cook over low heat - do not boil. Stir until thickened. While hot add parmesan cheese. Allow to cool slightly. Scoop into vol-au-vent cases and sprinkle with pepper. Bake in a moderate oven 180 degrees celsius for 15 minutes.
Cooking Time: 20 minutes
Serves: 4, hot
Recipe Ingredients
Butter 1 tbsp
Onion(s) 1 whole Finely Chopped
Freshly Crushed Garlic 1/2 tbsp
Plain Flour (Sifted) 1 tbsp
Milk 1 cup
Parmesan Cheese 1/2 cup
Vol au vent(s) 12 whole
Melt butter in small saucepan. Add chopped onion and freshly crushed garlic. Cook until soft and take off heat. Stir in flour and slowly add milk. Cook over low heat - do not boil. Stir until thickened. While hot add parmesan cheese. Allow to cool slightly. Scoop into vol-au-vent cases and sprinkle with pepper. Bake in a moderate oven 180 degrees celsius for 15 minutes.
Tortellinis cooked in meat broth
Active time: 15 min Start to finish: 1 hr
Servings: Makes 4 first-course servings.
Ingredients
1 (1/3-lb) piece Parmigiano-Reggiano with (roughly 3- by 3-inch) rind
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley, tied together
1 tablespoon extra-virgin olive oil
1 cup tortellini (24 to 36)
Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt. Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Divide among 4 soup plates, then shave cheese over soup to taste.
Servings: Makes 4 first-course servings.
Ingredients
1 (1/3-lb) piece Parmigiano-Reggiano with (roughly 3- by 3-inch) rind
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley, tied together
1 tablespoon extra-virgin olive oil
1 cup tortellini (24 to 36)
Cut rind off cheese. Combine rind, stock, garlic, parsley, and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt. Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Divide among 4 soup plates, then shave cheese over soup to taste.
Pork shin-bone with potatoes
Preparation time: 10 minutes
Cooking time: 90 minutes
3 lb. pork loin, bone in
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
2 tbsp. vinegar
Saute onion and celery in butter until soft. Place meat on roasting rack n pan and baste with part of the sauce. Bake at 350 degrees for 1 1/2 hours or until pork is tender. Continue to baste the roast with the sauce while cooking.
Add roasted potatoes!
Cooking time: 90 minutes
3 lb. pork loin, bone in
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
2 tbsp. vinegar
Saute onion and celery in butter until soft. Place meat on roasting rack n pan and baste with part of the sauce. Bake at 350 degrees for 1 1/2 hours or until pork is tender. Continue to baste the roast with the sauce while cooking.
Add roasted potatoes!
Panettone
this is looong... I suggest you to buy it, instead of cooking...
For the first rising:
6 ounces (150 g) fresh yeast cake (or biga; ask your baker for this)
4 cups (400 g) flour
3/8 cup (90 g) unsalted butter
5/8 cup (110 g) sugar
6 yolks
1/2 teaspoon salt
3/4 cup (200 ml) slightly warm water
For the second rising:
2 3/4 cups (275 g) flour
5/8 cup (110 g) unsalted butter
1 pound (400 g) sultana raisins
13 ounces 9300 g) mixed candied orange and citrus peels
1 1/2 teaspoons vanilla extract
1 teaspoon honey
1/2 teaspoon salt
6 yolks
A little flour for dusting the work surface and mold
The afternoon before, begin by cutting the butter into a casserole and melting it over a very low flame or a double boiler; keep it warm enough to remain melted. Dissolve the sugar in about 3/8 cup (100 ml) of warm water.
Put the melted butter, salt, and yeast cake in a mixing bowl and mix well, then add the yolks and sugar, and sift in the flour, stirring energetically all the while. Should the dough be quite stiff add a little more water. Keep beating with great energy for about 25 minutes, throwing the dough against the sides of the bowl, until it has become smooth, velvety, and full of air bubbles. At this point put it in a lightly floured bowl large enough for it to triple in volume, cover it with a heavy cloth, and keep it in a warm (85 F, 30 C) place for about 10 hours.
In the meantime, wash the raisins, picking over them to remove sticks and whatnot, drain them well, and set them on a cloth to dry. Finely dice, but do not mince, the candied citrus peels.
When the dough is ready, turn it out on your work surface (or return it to the mixing bowl) and work in the flour, vanilla, and honey. Beet with considerable energy for about a half hour, then work in all but 2 tablespoons of the butter, which you will have melted as before, and the water, to which you will have added the salt. Continue working the dough until it becomes shiny and dry, and at this point add the fruit, working the dough to distribute it evenly. At this point you can divide the dough into pieces of the size you want; if you want to make your panettoni by weight, use a scale and figure that they'll decrease in weight by 10% during baking.
Lightly grease your hands with the butter and round the balls of dough, then put them on a board or plate and let them rise in a warm place for about a half hour. At this point lightly butter your hands again and put the panettoni in panettone molds (or put rings of stiff paler around their bases). Return them to their board and put them in a warm (68-80 F, 20-30 C, depending upon the season), humid spot to rise for about 6 hours.
Heat your oven to 380 F (190 C). Cut an x into the top of each panettone and put 2 tablespoons (30 g) unsalted butter over the cuts. Put the panettoni in the oven, and after 4 minutes remove them and quickly push down on the corners produced by the cuts. Return them to the oven and bake them until a skewer inserted into the middle comes out dry.
When chefs remove their panettoni from the oven they put them upside down in special panettone holders to keep their flanks from collapsing. In a home situation this is not practical, and you'll dimply have to cool your panettoni on a rack.
For the first rising:
6 ounces (150 g) fresh yeast cake (or biga; ask your baker for this)
4 cups (400 g) flour
3/8 cup (90 g) unsalted butter
5/8 cup (110 g) sugar
6 yolks
1/2 teaspoon salt
3/4 cup (200 ml) slightly warm water
For the second rising:
2 3/4 cups (275 g) flour
5/8 cup (110 g) unsalted butter
1 pound (400 g) sultana raisins
13 ounces 9300 g) mixed candied orange and citrus peels
1 1/2 teaspoons vanilla extract
1 teaspoon honey
1/2 teaspoon salt
6 yolks
A little flour for dusting the work surface and mold
The afternoon before, begin by cutting the butter into a casserole and melting it over a very low flame or a double boiler; keep it warm enough to remain melted. Dissolve the sugar in about 3/8 cup (100 ml) of warm water.
Put the melted butter, salt, and yeast cake in a mixing bowl and mix well, then add the yolks and sugar, and sift in the flour, stirring energetically all the while. Should the dough be quite stiff add a little more water. Keep beating with great energy for about 25 minutes, throwing the dough against the sides of the bowl, until it has become smooth, velvety, and full of air bubbles. At this point put it in a lightly floured bowl large enough for it to triple in volume, cover it with a heavy cloth, and keep it in a warm (85 F, 30 C) place for about 10 hours.
In the meantime, wash the raisins, picking over them to remove sticks and whatnot, drain them well, and set them on a cloth to dry. Finely dice, but do not mince, the candied citrus peels.
When the dough is ready, turn it out on your work surface (or return it to the mixing bowl) and work in the flour, vanilla, and honey. Beet with considerable energy for about a half hour, then work in all but 2 tablespoons of the butter, which you will have melted as before, and the water, to which you will have added the salt. Continue working the dough until it becomes shiny and dry, and at this point add the fruit, working the dough to distribute it evenly. At this point you can divide the dough into pieces of the size you want; if you want to make your panettoni by weight, use a scale and figure that they'll decrease in weight by 10% during baking.
Lightly grease your hands with the butter and round the balls of dough, then put them on a board or plate and let them rise in a warm place for about a half hour. At this point lightly butter your hands again and put the panettoni in panettone molds (or put rings of stiff paler around their bases). Return them to their board and put them in a warm (68-80 F, 20-30 C, depending upon the season), humid spot to rise for about 6 hours.
Heat your oven to 380 F (190 C). Cut an x into the top of each panettone and put 2 tablespoons (30 g) unsalted butter over the cuts. Put the panettoni in the oven, and after 4 minutes remove them and quickly push down on the corners produced by the cuts. Return them to the oven and bake them until a skewer inserted into the middle comes out dry.
When chefs remove their panettoni from the oven they put them upside down in special panettone holders to keep their flanks from collapsing. In a home situation this is not practical, and you'll dimply have to cool your panettoni on a rack.
Dry fruit
Usual Christmas dried fruit includes chocolate-covered figs, nuts, hazel-nuts, dates... they can be eaten alone, or with an hot chocolate fondue!
Coffee
Not all coffee drinking in Italy takes place at the bar, morning coffee is often made at home using a Moka ( or caffettiera) . This steel coffee maker that is put on a stove and makes coffee by boiling water to force steam through the grounds. The Moka is the Mr. Coffee of Italy and is the most popular home method. It may not be a real espresso, it does make a make a very good full-bodied coffee. Another stovetop method Italians use to make coffee at home is called a Napoletana. It is similar to a Moka except that when the water boils, the whole pot is flipped over to let the water filter through the coffee. It is not as strong as a coffee made in a Moka and is much similar to a percolated cup of coffee.
Liquor
For those who like semi-sweet liquors, Limoncello is an obvious choice. It is made from lemon juice, sugar and lemon skin as well as alcohol. Since its main component is lemon, this liqueur has a slightly sour taste as well.
Other semisweet liquors include Campari, Cynar and Strega. Cynar is an artichoke-based liquor that is said to have beneficial effects in relieving stress. Campari is a bright red, semi-bitter cordial,that has become very popular in Italy because of its versatility. Campari can be served with grapefruit or orange juice.
Some Italian liquors are decidedly bitter. Although they include some sweetening components, their main characteristic is the bitterness that is often derived from particular mixtures of herbs. These liquors, many of which are the products of secret recipes developed in medieval convents, are reputedly beneficial for health if consumed in small quantities after dinner. There are several degree of bitterness however. Amari like Amaro Averna, Amaro Lucano, China Martini, Rabarbaro Zucca, and Centerbe are bitter-sweet. Amari like Fernet Branca and Petrus are really bitter!
Other Italian Christmas recipes on the web
not everything I found, but just the best!
- Milan Panettone
- Another panettone recipe
Other Italian recipes on the web
why limitating yourself? eat Italian every day!
- Italian pasta recipes
- a whole lens about Italian pasta
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bpruston Aug 2, 2011 @ 3:23 pm | delete
- Some great recipes here.. I especially liked the pork chop one! Great lens - keep it up!
leftover pork chop recipes
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baseballtrek40
Jul 24, 2011 @ 5:18 am | delete
- Its good to read this lense.Thanks for sharing it.
Complaints
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baseballtrek40
Jul 17, 2011 @ 7:07 am | delete
- Its good to read this lense.Thanks for sharing it.
Jay Discount
Review JK
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RecipeFoodie
Jan 9, 2011 @ 3:28 pm | delete
- Really great lens, I have enjoyed the information you deliver on it. I am researching Italian foods and find it very interesting how important natural ingredients are especially for flavor. I will try some of your recipes as I am sure I will enjoy them.
Italian Spaghetti Recipe
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Jan 5, 2011 @ 1:14 am | delete
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Jan 5, 2011 @ 1:13 am | delete
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ChrisDay
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KamilahSaporta6926
Oct 9, 2010 @ 3:09 am | delete
- Nice lense
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by gwineth
gwineth
I'm Claudia, I work as a journalist, in Rome. I spend most of the day in front of my beloved Mac and, when I'm back home, I relax cooking or planning travels... more »
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