Christmas Menu: First Dish and Main Course
For Christmas we have few but very important objectives: enjoy the day with the family and enjoy a special meal. Who has the honor to cook for this special day, however, often feels responsible for the success of the party, hope to cook well and impress the guests. Cooking for other people is stimulating and stressful at the same time and you should not risk spending Christmas in the kitchen. Just to avoid this we designed a complete menu, simple but impressive. You can prepare in advance and allow you to make your guests happy and enjoy the party with them.
CHRISTMAS MENU: FIRST DISH AND MAIN COURSE
Below we propose the recipes of the first course and the main course.
If you want to discover the full menu click here and look at the welcome dish and appetizer recipes!
ZIZZOLE WITH FONDUE OF PECORINO CHEESE, TRUFFLE AND EGG YOLK
INGREDIENTS FOR 4 PEOPLE:
- 3 potatoes
- 70 g of flour
- 1 whole egg and 5 egg yolks
- 200 – 250 g of semi-seasoned Pecorino
- 100 – 150 ml of fresh cream
- 100 g of fresh seasonal truffle
The zizzole are very small potato dumplings, you can buy them or prepare them at home. If you buy them it is important that they are of good quality. Put the potatoes to boil. Peel them, mash them well and knead the mixture with the flour and the egg. After having worked quickly the dough still warm, let it rest. Meanwhile, grate the pecorino cheese and put the cream in a pan. When the cream reaches the boil, turn off the heat and add the pecorino cheese, an egg yolk and mix very quickly. Create your zizzole and put the water to boil. Meanwhile, turn on the oven to 100 g. When the water boils, add salt put the zizzole in the water. They will be cooked in a very short time. When they come to the surface, drain them and put them with the fondue. Meanwhile, put the egg yolks in the oven for about 45 seconds. Serve the zizzole, place the warm yolk in the center and sprinkle everything generously with the fresh truffle. The first course is ready.
SUCKLING PIG WITH GLAZED SHALLOTS AND QUINCE JAM
INGREDIENTS FOR 4 PEOPLE:
- half suckling pig
- minced garlic, sage, rosemary, fennel, salt and pepper
- 1 celery stalk,
- 1 carrot,
- 1 onion
- 0.75 lt of red wine
- 150 g butter
- 500 g shallots
- 4 teaspoons of quince jam
- sale, pepper, extra virgin olive oil and sugar q.b.
Spread your pig on a flat surface, sprinkle with the aromatic mince and massaging it. After that roll it up, tie it with a string, taking care that the pork loin is on the inside. Roast it quickly, high heat, and with the tip of a knife make some small hole on the rind. Meanwhile, preheat the oven to 180 degrees. Place the pig in a greased pan and bake for 20 min, after decreasing the temperature to 160 ° and cook for another 30 min. Meanwhile, cut the carrot and onion and put them to cook over a high heat, along with the bones and meat scraps. When they are colored add a glass of red wine and let all the alcohol evaporate. At that point, cover with water and let it simmer over a low heat. When it is almost all withdrawn, filter the liquid and emulsify with butter. Peel the shallots and put them in a pan to toast with the butter and cover with the remaining wine, salt and a little bit of sugar. They will be cooked when the wine will create a cream with butter. If the butter separates, just add a little water, mix well and allow to withdraw again. When the 30 minutes of cooking of the piglet have passed, increase the oven temperature to 200 ° and cook it another 10 minutes, remove it and dry it well, if necessary, change the pan. It must be all dry to create a crunchy and tasty crust.
Cut the pork into slices not too thin and arrange them on the plate. Sprinkle with the sauce and place the shallots next to it and a teaspoon of quince that will serve to give acidity and therefore to make the dish more balanced.
Continue to follow us, to discover next week on tuesday, the dessert recipe!
What to you need?