New Year's Eve in Italy, or San Silvestro Night (December 31), is a celebration rich in tradition, with a large dinner (often featuring cotechino and lentils for prosperity) and a festive atmosphere with fireworks and parties; red clothing (especially underwear) is often worn for good luck, while toasts are made with sparkling wine and good wishes are exchanged, with public events in major cities such as Rome, Milan, Florence, and Naples.
While we wait for midnight... let's start with the appetisers!
Tris di tartine - 3 types of canapés:
Ingredients for 40 canapés:
10 slices of bread; 140 g of ricotta cheese; 60 g of stracchino cheese; 1 lemon zest (grated); Extra virgin olive oil to taste; Salt to taste; Black pepper to taste.
For the salmon canapés: 70 g of smoked salmon; Chives to taste; Pink pepper to taste. For the mortadella canapés: 50 g of mortadella slices; 10 g of chopped pistachios. For vegetarian canapés: 2 of sun-dried tomatoes in oil; 10 g of flaked almonds; Thyme to taste; Black pepper to taste
Preparation:
To make the trio of canapés, first remove the crust from the slices of bread and divide each slice into 4 squares. Set aside and move on to prepare the basic cream. Pour the ricotta into a blender with the stracchino, then add the grated lemon zest, salt, and pepper. Season with a drizzle of oil and blend until combined. If you don't have a mixer, you can use a hand whisk to combine. Divide the resulting cream into three small bowls.
TO MAKE THE SALMON CANAPESE
Chop the chives. Spread a spoonful of basic cream on a square of bread, then add a slice of smoked salmon. Flavour with a pinch of chives and a grind of pink pepper. Proceed in this way for all the other salmon canapés.
TO MAKE THE MORTADELLA CANAPESE
Pour the chopped pistachios into one of the bowls with the basic cream, reserving a little for decoration. Blend until combined. If you don't have a blender, you can mix the two ingredients. Spread a spoonful of pistachio cream on a square of bread. Add a slice of mortadella, then garnish with chopped pistachios. Proceed in this way with all the other mortadella canapés. Pour the thyme into one of the bowls with the basic cream, then add the flaked almonds. Set aside a small amount of the thyme and almonds for decoration. Blend until finely chopped and combined. If you don't have a blender, you can chop the almond flakes with a knife and then mix with a whisk. Drain and finely chop the dried tomatoes. Spread a spoonful of almond cream on a square of bread, then flavour with a few thyme leaves. Add some sliced almonds, a few pieces of sun-dried tomato, and a pinch of black pepper. Your trio of canapés is ready.
Cotechino su crema di patate
New Year's Eve isn't complete without cotechino, traditionally served with lentils. We've shared various cotechino recipes, but one standout is cotechino on creamed potatoes—perfect for ending your New Year's dinner or as a main course on January 1st. This recipe uses pre-cooked cotechino, not the type that needs reheating, ensuring you enjoy its rich flavour. While it is cooking, try baking cavolo Nero chips in the oven for an extra special touch!
Ingredients:
Cotechino (fresh) 500 g. For the broth: 2 celery stalks; 1 golden onion; 2 carrots; 1 medium coppery tomato; 2 bay leaves; 3 cloves; Black pepper to taste; Juniper berries to taste; Fine salt to taste. For the potato cream: 1 kg potatoes;
400 g whole milk; ½ golden onion; 1 sprig rosemary; Fine salt to taste; Black pepper to taste;
Extra virgin olive oil to taste. For the cavolo nero: 200 g cavolo nero; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste.
Preparation:
To prepare the cotechino on a creamed potato sauce, roughly chop the celery and carrots, then halve the onion and tomato. Wrap the cotechino in a linen cloth, then immerse it in water with all the vegetables, the juniper berries, peppercorns, cloves, and bay leaves. Turn the heat to medium-high until it comes to a boil, then reduce the heat and cook for at least 2-3 hours. Once ready, turn off the heat and let the cotechino soak for another 20 minutes in the same cooking broth. While the cotechino is cooking, you can prepare the cavolo nero chips. Cut off the tough part of the stalk, rinse the leaves. Place them in a bowl and season with salt, pepper, and oil. When the potatoes are tender when tested with a fork, drain them and mash them while still hot. Chop the rosemary and chop half an onion. Pour a drizzle of oil into a saucepan and sauté the onion and rosemary over a low heat for a few minutes. Transfer to a baking sheet lined with parchment paper and bake in a preheated convection oven at 220°C (425°F) for 15-20 minutes. You can also make the potato cream. Wash and boil the potatoes for about 30-40 minutes, depending on their size. Remember to count the time when they come to a boil. When the potatoes are tender when tested with a fork, drain them and mash them while still hot. Chop the rosemary and chop half an onion. Pour a drizzle of oil into a saucepan and sauté the onion and rosemary over a low heat for a few minutes. Add the mashed potatoes. Immediately add the milk and mix for a few moments until creamy. Season with salt and pepper to taste. Remove the casing from the cotechino, cut it into slices, and arrange each serving dish with potato cream on the bottom, cotechino, and black cabbage chips.
Gamberoni al brandy con stracciatella e pistacchio - Brandy-infused prawns
Tender, juicy, and bursting with vibrant citrus flavour, our brandy-baked prawns with stracciatella and pistachio are a delightful addition to any holiday menu, whether served as a seafood appetiser or a main course. Accompanied by creamy pistachio pesto and fresh stracciatella, these delectable prawns are marinated in orange and lime juice, then pan-seared with a splash of liqueur, adding a fragrant, aromatic touch to the dish. This recipe is an original idea for a Capodanno dinner.
Ingredients:
12 Argentinean prawns; 100 ml brandy; 120 g stracciatella; Extra virgin olive oil to taste. For the pistachio pesto: 200 g unsalted, shelled and toasted pistachios; Black pepper to taste; Fine salt to taste; 100 g extra virgin olive oil
For the marinade: 140 g orange juice; 60 g lime juice. For garnish: Chopped pistachios to taste; Lime zest to taste. Lemon thyme to taste.
Preparation:
To prepare Brandy Prawns with Stracciatella and Pistachios, start by cleaning the prawns. Remove the head, legs, and shell while leaving the tail intact. Carefully make an incision along the back to remove the intestinal tract, then rinse the prawns under running water and place them in a bowl. Squeeze the juice from the oranges and limes, then strain the juices through a sieve and pour them over the prawns. Cover the bowl with plastic wrap and let the prawns marinate in the refrigerator for at least 40 minutes. Next, prepare the pistachio pesto. Place the pistachios in a blender and chop them, adding the oil gradually. Season the mixture with salt and pepper, then blend until smooth. Heat a non-stick pan lightly greased with oil. Add the marinated prawns and cook for 20 seconds on one side, then flip and cook for another 20 seconds on the other side. Pour in the brandy and allow it to evaporate, which should take about 2 to 3 minutes. Once the prawns are ready, you can plate them. Start by adding a spoonful of pistachio pesto to the plate, then arrange the prawns on top. Finish by adding a spoonful of stracciatella, some grated lime zest, the citrus juice from the marinade, and the prawn cooking liquid. Garnish with fresh thyme and chopped pistachios. Your Brandy Prawns with Stracciatella and Pistachios are now ready to enjoy!
Fettuccine carciofi e gamberi - Fettuccine with artichokes and prawns
Artichoke and shrimp fettuccine is a simple yet delicious dish that skillfully combines flavours from land and sea, sure to impress your guests with its refined taste. The sweetness of marinated shrimp pairs beautifully with the earthy and slightly bitter notes of artichokes. And, nothing from the shrimp goes to waste: their heads and shells are used to make a rich sauce that enhances the dish's overall flavour. Homemade fettuccine, with its porous texture, perfectly holds the sauce, making each bite even more delightful. But you can also buy fresh fettucine from your favorite Pastaficio. Try the artichoke and shrimp fettuccine for a unique seafood menu for this New Year's Eve dinner.
Ingredients:
For the fresh pasta: 300 g 00 flour; 3 eggs; 1 tablespoon extra-virgin olive oil; 1 pinch salt. For the sauce: 300 g prawns (cleaned); 3 artichokes; 2 cloves garlic; 1 lemon zest; Marjoram to taste; Extra virgin olive oil to taste. Salt to taste; Black pepper to taste.
Preparation:
To prepare the tagliolini with artichokes and prawns, first arrange the flour in a fountain shape and place the eggs inside, then add a pinch of salt and a spoonful of oil. Gradually incorporate the flour, first with a fork, then by hand, until you have a smooth, homogeneous dough. Wrap it in plastic wrap, then let it rest in the refrigerator for at least 30 minutes. Meanwhile, clean the artichokes: remove the outer, hard leaves, then cut off the tips. Divide the artichokes in half and remove the internal beard. Cut the artichokes into slices and gradually immerse them in acidulated water. To clean the prawns, first remove the head. Remove the intestine and the shell. Keep aside both the pulp and the heads and shells in two separate bowls. Cut the prawns into small pieces and transfer them to a small bowl. Then season with salt, pepper, and oil. Add the grated lemon zest and mix. Cover with cling film and refrigerate until ready to use.
Place the heads and shells in a jug, add a little water and blend with an immersion blender. Filter the sauce through a sieve into a saucepan. Heat the mixture to 70°C and set aside. Once the dough has rested, divide it in half. Pass the first portion through the pasta machine once, taking care to keep the other portion wrapped in cling film to prevent it from drying out. Make reinforcement folds and continue decreasing the roll thickness until you obtain two sheets 1 mm thick. Divide them in half, then roll them up from the two short sides towards the centre to form two cylinders. Cut the cylinders into strips 4-5 mm wide. Unroll the fettuccine and wrap it several times around your fingers until it forms nests. Set aside. Heat a drizzle of oil in a pan, add the garlic, and sauté for a minute. Add the well-drained artichokes and season with salt and pepper. Sauté for 5-7 minutes over medium-high heat. Remove the garlic, add the shrimp sauce and stir. Meanwhile, cook the pasta in plenty of salted water for 2-3 minutes. Drain the fettuccine directly into the pan and mix well. Turn off the heat and season with marjoram, then add a drizzle of oil and stir. Serve and garnish with the marinated shrimp. Garnish with a few more marjoram leaves and a sprinkling of grated lemon zest. Your artichoke and prawn fettuccine are ready to be served.
Salmone croccante - Crispy Salmon
With just a few simple steps, a common ingredient such as Salmon can become the star of your New Year’s Eve: Crispy salmon - wrap it in a crispy breading infused with fragrant herbs and then bake. The result? Golden, perfectly cooked salmon! To complete the meal, pair this main course with a light seasonal side dish, such as agretti (Saltwort) with anchovies, pan-fried chicory, or a simple salad. In just half an hour, you can have a mouth-watering seafood main course ready to enjoy!
Ingredients:
Salmon fillet (4 x 250 g each) 1 kg; Bread (from the day before) 100 g; Parsley 1 sprig; Dill 1 sprig
Thyme 4 sprigs; Rosemary 2 sprigs; Lemon zest 1
Extra virgin olive oil 50 g; White peppercorns 1 teaspoon; Fine salt to taste.
Preparation:
To prepare the crispy salmon, start by making the breading. Cut the bread into pieces and place them in a mixer. Add the dill, thyme leaves, rosemary needles, and parsley. Pour in some oil, then add the lemon zest, salt, and white pepper. Blend the mixture until you achieve a coarse consistency. Next, prepare the salmon fillets. Use a thin-bladed knife to remove the skin, then use kitchen tongs to remove any bones. Transfer the fillets to a baking tray lined with baking paper. Cover them evenly with the breadcrumb mixture, pressing it down with your hands to ensure it adheres well. Once the fillets are coated, bake them in a preheated fan oven at 190°C (375°F) for about 20 minutes. When cooked, remove them from the oven and serve the crispy salmon hot.
Panettone farcito - Stuffed Panettone
Christmas is filled with cherished traditions, but it's fun to add a creative twist. This year, from Giallo Zafferano, a recipe for a revamped classic Milanese panettone, layered with orange cream and chocolate cream. The decadent chocolate glaze drizzling down the sides completes this impressive dessert, tempting even pandoro fans!
Ingredients:
1 kg Panettone; for the custard: 700 g Whole milk; 180 g Sugar; 145 g Egg yolks (about 8); 70 g Cornstarch (cornstarch); 50 g Dark chocolate. 2 Orange zests; for the icing: 250 g Fresh liquid cream; 200 g 55% dark chocolate; 35 g Cold butter. For decoration: Bladed almonds to taste; Oranges to taste; Myrtle berries to taste.
Preparation:
To prepare the filled panettone, start by making the custard. Pour the milk into a saucepan, add the grated orange zest, and heat over medium heat until it is almost boiling. Meanwhile, in another saucepan, combine the egg yolks and sugar. Whisk them together well, then add the corn starch and mix again. Gradually add the hot milk in two batches, then transfer the mixture to the stove. Cook it over low heat, stirring continuously until it thickens to your desired consistency. Once thickened, turn off the heat. Pour two-thirds of the custard into one bowl and the remaining third into another. Next, chop the dark chocolate and add it to the smaller bowl with the custard. Whisk until the chocolate is completely melted. Cover both bowls with plastic wrap, ensuring the wrap touches the cream's surface, and place them in the refrigerator to cool and harden. After they have cooled, remove the creams and whisk them to soften. Transfer each cream into a separate piping bag without a nozzle. Now, cut the panettone horizontally into four equal slices. Place the first slice on a serving plate and fill it with the light cream. Cover it with the second slice of panettone. Next, fill this layer with the chocolate cream, then add the third slice of panettone, followed by another layer of light cream. Finally, top it with the last slice of panettone and level the cream by running a knife or spatula along the sides. Next, prepare the glaze: heat the cream in a saucepan and place the chopped dark chocolate in a bowl. When the cream reaches a boil, pour it over the chocolate in three batches, stirring gently with a spatula to avoid incorporating air. Once the chocolate has melted completely, add the cold butter cubes gradually, mix until the butter has fully melted. Then, transfer the mixture to a jug and emulsify it with an immersion blender for a couple of minutes. Finally, pour the glaze over the filled panettone, allowing it to drip down the sides. Let the glaze crystallise for a few minutes, then garnish with orange slices (using a toothpick to hold them together if needed), fresh myrtle, and flaked almonds. Refrigerate for 10 minutes before serving your filled panettone.
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