natale 2016

Porcini mushrooms, cannellini beans, and shrimp make a rich base for tagliatelle in this recipe fit for a party. 

Cannellini Bean Purée With Pasta

cannellini beans

3OZ. frozen porcini mushrooms

shrimp

shallots

garlic

rosemary

unsalted butter

Grana Padano cheese, grated

Slice the shallots and sauté with an unpeeled garlic clove of garlic in a drizzle of oil. Add rosemary and sage, then the cannellini beans with their liquid and 1 cup water. Cook for 5 minutes. Blend the cannellini beans to obtain a purée.

Slice the porcini mushrooms while still partially frozen. In a pan, melt 1 Tbsp. butter with a piece of garlic; add sage and parsley, cook for 2 minutes, then add the porcini mushrooms. Sauté for 2-3 minutes, then season with salt and pepper. Remove the garlic.&nbsp;

Cook the pasta in boiling salted water until al dente.

Make small nests of the tagliatelle by placing the pasta in small round disposable aluminum tins. Place in the puree and top with the shrimp and parsley.

Boil the broccoli florets in salted water for 4-5 minutes, then drain, cool in cold water and chop. Cut the guanciale into strips, fry in a dry pan on...

Savory Tart with Broccoli, Guanciale and Camembert

puff pastry

broccoli florets

9OZ. Camembert cheese

fresh cream

1/3C. grated Grana Padano cheese

eggs

Nutmeg

Salt

Pepper

Boil the broccoli florets in salted water for 4-5 minutes, then drain, cool in cold water and chop. Cut the guanciale into strips, fry in a dry pan on high heat for a couple minutes, so they brown and release their aroma.

Cut the Camembert into a cubes, without removing the rind. Beat the eggs with the cream, a little grated nutmeg and a pinch of salt and pepper. Line a baking pan (diam. 9 1/2 inches, h. 2 1/3 inches) with parchment paper, then with a round sheet of puff pastry, letting the extra dough hang over the sides.

Add the broccoli, Camembert and guanciale, then pour the eggs over and dust with grated Grana Padano cheese.

Bake the tart at 350 °F for 40 minutes, then remove from the oven, wait 10 minutes and serve.

Stuffed with mild gorgonzola, raisins, and lemon zest, crisp baked ravioli are a guaranteed hit.

Baked Gorgonzola Ravioli

8OZ. mild crumbly gorgonzola cheese

1 5/8CUP all-purpose flour,

1/4CUP sugar

2TBSP. raisins

lemon

salt

For the dough: Combine the flour, sugar, and chopped butter with a stand mixer or by hand. Add 1 egg, 2 yolks, the grated zest of half a lemon, and a pinch of salt. Continue mixing to obtain a smooth and even dough. Roll out the dough until it is about 3/4” thick (this will make it easier to roll out thinner later); transfer it to a tray, cover with plastic wrap, and chill in the refrigerator for 30 minutes.

For the filling: In a bowl, combine the crumbled gorgonzola, the raisins, 1 egg yolk, and the grated zest of half a lemon.&nbsp;

Preheat the oven to 350°F.&nbsp;

Separate the yolk and white of the remaining egg. Place 1 Tbsp. of filling in the center of each disc, then brush the edges with the egg white. Fold over into a half-moon shape to form the ravioli, pressing the edges to seal. Transfer the ravioli to a baking sheet lined with parchment paper, brush with the egg yolk, and bake for 15 minutes at 350°F. Remove the ravioli from the oven and serve warm.

Bring the espresso to a boil with 1/3 cup of water and 2/3 cup of granulated sugar....

Almond Cookies with Coffee Mousse

1 2/3C. cream, whipped

espresso

7OZ. almonds, blanched

sugar

cornstarch

apricot kernels

potato starch

1 1/2TSP. cream of tartar

Amaretto liqueur

Lemon peel

Bring the espresso to a boil with 1/3 cup of water and 2/3 cup of granulated sugar.

In a separate bowl, dissolve 1/3 cup of cornstarch in 2 tablespoons of cold water. Add the water with the cornstarch to the coffee and cook for 1 minute, stirring constantly. Remove from the heat and let cool in a cold bain-marie.&nbsp;

Finally, add in 1/4 cup of the amaretto liqueur and the whipped cream, folding from bottom to top with a spatula. Refrigerate for at least 3 hours.

Blend the peel of one lemon with the blanched almonds, the apricot kernels, 3/4 cup of cane sugar, the potato starch, 1 1/2 tablespoons of cornstarch, and 2 tablespoons of water. You will obtain a firm dough: knead with your hands, roll it out until it is about 1/8 to 1/4 inch thick, cut out cookies with an oval cookie cutter (2 1/2-inch diameter) and dust with powdered sugar.

Place the cookies on a baking tray lined with parchment paper, dusted with cornstarch. Bake at 260°F for 15-16 minutes.

Remove from the oven, transfer to a grate, and let cool. Serve the cookies with the mousse in cups, toping with crushed coffee beans and cookie crumbles.

Mix the flour with the vermouth, extra-virgin olive oil, baking powder, eggs, 3 teaspoons of cinnamon (you can adjust the amount depending on your tas...

Krustulet

4C. flour

nullTBSP. vermouth

olive oil

2TSP. baking powder

Peanut oil

cinnamon

Mix the flour with the vermouth, extra-virgin olive oil, baking powder, eggs, 3 teaspoons of cinnamon (you can adjust the amount depending on your tastes), a pinch of salt, and the grated zest of the lemon: you should obtain a soft, smooth dough. Divide the dough into balls and roll them out one at a time until they are about 1/8-inch thick (keep the ones you aren't rolling out under a bowl so they don’t dry out). To form the krustulet, cut the rolled out dough into diamond shapes (2-inch sides), fold over two opposite points, and seal by pressing with your fingers. Fry the krustulet in plenty of peanut oil until they are golden. They cook quickly, but some may open. Remove the krustulet and dry them on paper towels; dust with a generous amount of powdered sugar. Serve while still warm, accompanied with dried figs or fig jam.

Mix the flour with the softened butter, a pinch of salt, and 1/3 cup of water until you obtain an even dough; wrap it in plastic wrap and let it chill...

Walnut Pie

nullC. flour

nullSTICK butter

walnuts

mascarpone

nullC. cream

almond flour

null Vanillina

null Granulated sugar and powdered sugar

Mix the flour with the softened butter, a pinch of salt, and 1/3 cup of water until you obtain an even dough; wrap it in plastic wrap and let it chill in the fridge for 30 minutes. Blend the walnuts in a food processor together with 1/2 tablespoon of granulated sugar and the almond flour. Beat the egg yolks with 1/4 cup of granulated sugar. In a separate bowl, beat the egg whites with a pinch of salt; when they are a bit fluffy, add a tablespoon of granulated sugar and continue to beat until they form stiff peaks. Add the walnuts to the beaten egg yolks; add in the mascarpone and whisk together. Then add in a packet of vanillina and the cream. Incorporate half of the egg whites into the mixture, then add in the other half, mixing gently and ensuring the egg whites remain fluffy. Roll out the dough until it is 1/8-inch thick and use it to line an 8 1/2-inch round baking pan, letting about 2 inches hang over the edges. Pour in filling, then trim the excess dough into uneven points and fold them over the filling. Dust with powdered sugar and bake at 375°F for 50-55 minutes. Remove the pie from the oven, let it cool, and serve dusted with powdered sugar.

Learn how to make panettone cheesecake: the perfect dessert to use up your leftover Christmas panettone.

Panettone Cheesecake

1LB. panettone

7OZ. robiola cheese

C. cream cheese

C. sugar

C. acacia honey

LB. diced candied fruits

C. heavy cream

TBSP. plain yogurt

TBSP. flour

vanilla bean pod

tsp ground ginger

fruits

Slice the <a href="https://www.lacucinaitaliana.com/topic/christmas" rel="noopener noreferrer" target="_blank">Christmas</a> panettone, then roughly break it up with your hands and blend it in a food processor. Add the melted butter to the panettone and use your hands to mix it into a firm dough. Grease a 7” cake ring or springform pan: if using a ring, place it on a round tray lined with parchment paper.&nbsp;

Fill with the panettone mixture, pressing down firmly with the back of your hand; let it sit on the counter while you prepare the rest of the dessert. Combine the two cheeses, then incorporate the flour, sugar, and vanilla bean pod seeds. Add the candied fruits, then the yogurt, eggs, cream, and ground ginger. Pour the batter into the pan, then bake the cheesecake for 35 minutes at 350°F.

Remove from the oven, let cool, then remove from the pan and place on a serving dish. Peel and chop the fruit and use it to decorate the cheesecake. Heat the honey in a small saucepan until it is more fluid. Drizzle the warm honey over the fruit to give it a shiny finish and prevent it from browning.

For the starter, combine 1 2/3 cups of the pizza flour with 1 cup of water and 2 teaspoons of fresh brewer’s yeast; knead together, then let rise for ...

Cornmeal and Poppy Seed Breadsticks

flour

water

yeast

nullC. Italian 0 flour

nullC. cornmeal

null Poppy seeds

null Lardo, sliced

null Chives

null Marjoram

Black pepper

For the starter, combine 1 2/3 cups of the pizza flour with 1 cup of water and 2 teaspoons of fresh brewer’s yeast; knead together, then let rise for about 90 minutes. Add 1 1/2 cups of Italian 0 flour, 3/4 cup of cornmeal, and the remaining 1/3 cup of pizza flour to the starter. Knead together, then let rise for another 45 minutes. Once risen, form the dough into a ball and let it rise uncovered for another hour; divide the dough, forming ribbons; mix some more cornmeal and some poppy seeds in a tray and use this to coat the dough. Roll up the breadsticks, twisting them into spirals; transfer to a baking sheet lined with parchment paper and bake for 15 minutes at 400°F, turning the tray half-way through. Let cool, then wrap in strips of lardo and sprinkle with chopped chives, marjoram, and black pepper.

Peel and chop the apple; wash and chop the pear without peeling it. Place the fruit in a bowl with 4 walnuts, a tablespoon of chopped pistachios and a...

Lambrusco Gelatin

3C. sweet Lambrusco

nullLB. prunes

apricots

raspberries

gelatin

Golden apple

Abate pear

Vanilla bean pod

Lemon

Cognac

null Walnuts

null Pistachios

Hazelnuts,

Peel and chop the apple; wash and chop the pear without peeling it. Place the fruit in a bowl with 4 walnuts, a tablespoon of chopped pistachios and a tablespoon of chopped hazelnuts. Top with 3 1/2 tablespoons of sugar, a pinch of lemon zest, and 3 tablespoons of Cognac. Let everything macerate for at least 1 hour. Pour the Lambrusco into a saucepan, add the remaining granulated sugar and half a vanilla bean pod opened lengthwise; bring to a boil and cook for about 10 minutes. Chop the apricots and prunes, then soak them in the hot wine. Soak the gelatin in warm water, drain and add to the wine. Drain the fruit from the marinade and the fruit from the wine, place them with the raspberries in a gelatin mold (6 1/2” diameter, 3 1/2” height); pour in the wine until the fruit begins to float. Place the mold in the fridge so the gelatin begins to set (about 1 hour), then fill with the remaining wine, which will create a smooth and even base; let cool in the fridge for at least 4 hours. Remove the gelatin from the mold; serve with fresh fruit and dusted with powdered sugar.

Pour the flour onto a pastry board and incorporate the egg yolks, 1/3 cup of granulated sugar, 1/2 stick of softened butter, a tablespoon of Grappa, a...

Fruit Dumplings with Raspberry Sauce

250G Farina

80G Burro

80G Albicocche secche

80G Savoiardi morbidi

40G Pinoli

Tuorli

Mela

null Lamponi

null Zucchero semolato, di canna e a velo

null Sciroppo di mostarda

null Lievito in polvere per dolci

null Sale

null Vino bianco

null Grappa

null Rum

Marsala

null Liquore all’anice

Pour the flour onto a pastry board and incorporate the egg yolks, 1/3 cup of granulated sugar, 1/2 stick of softened butter, a tablespoon of Grappa, a tablespoon of Marsala wine, a tablespoon of anise liqueur, a tablespoon of white wine, and 2 tablespoons of water; then add in a teaspoon of baking powder, a pinch of salt and knead to obtain a smooth dough; wrap in plastic wrap and let rest for 30 minutes. Peel the apple and pear and cut them into wedges; place them in a saucepan with 2 tablespoons of granulated sugar and a cup of wine; bring to a boil and simmer for 20 minutes. Mash the apple and pear with a fork; combine with the chopped apricots, pine nuts, crumbled lady fingers, and 2 tablespoons of mostarda filling. Roll out the dough into very thin sheets; cut out 18 squares measuring 4 inches; place the filling in the center of each and close it into a dumpling. Place on a baking tray lined with parchment paper, dust with powdered sugar, and bake at 350°F for 10-12 minutes. To a pan, add 3 1/2 tablespoons of granulated sugar, 1/3 cup of cane sugar, 2 tablespoons of butter, 1 ounce of raspberries, 2 1/2 tablespoons of rum and 2 tablespoons of water. Mash the raspberries, bring to a boil, and cook for 2 minutes. Let the sauce cool and serve with the dumplings, dusted with powdered sugar.

Boil the unpeeled potatoes. Slice the squash and steam it. In a pan, sauté the spinach with a tablespoon of oil and a pinch of salt, letting it wilt. ...

Potato and Butternut Squash Roll

potatoes

butternut squash

7OZ. spinach, cleaned

chestnuts

null Grated Grana Padano cheese

null Sage

Bread crumbs

null Butter

Boil the unpeeled potatoes. Slice the squash and steam it. In a pan, sauté the spinach with a tablespoon of oil and a pinch of salt, letting it wilt. Peel the potatoes, mash them, and let them cool.

Mash the squash with a fork. Break up the chestnuts with your fingers. Add the chestnuts, the chopped spinach, 2 tablespoons of the mashed potatoes, and a pinch of salt to the squash.

To the remaining potatoes, add the egg yolks, some freshly grated nutmeg, and 2 heaping tablespoons of cheese; combine well.

Spread the potato mixture onto a wide sheet of parchment paper, leveling it out to form a 1/8-inch thick layer. Spread the squash mixture on top and use the parchment paper to help you roll it up.

Close up the roll in the parchment paper, and then again with a sheet of aluminum foil; place it in the freezer for 2-3 hours: this will make it firm and easier to slice (you can also prepare this the day before and keep it in the fridge; in this case, you won’t need to place it in the freezer). Cut 16 slices about 3/4-inch thick and dust them with bread crumbs. Add butter and a handful of sage to a pan; once the butter begins to foam, toast the slices until they are golden on both sides.

It's not surprising that seafood plays a large part in dishes from Ancona, the main coastal city in the Marche region overlooking the Adriatic Sea. Super fresh marinated and grilled sea bream is simply delicious.

Ancona-Style Sea Bream

sea bream

white bread

salt-packed anchovies

thyme

bay leaves

nutmeg

white wine

white wine vinegar

pepper

Clean and mince shallots. Strip leaves from thyme sprig and crumble 1 bay leaf. Mix shallots, thyme, bay leaf, 1 cup wine, 3 Tbsp. oil, a pinch of salt, a grind of pepper and a grating of nutmeg for the marinade.

Clean the sea bream and cover with the marinade. Let marinate for 2 hours. Remove from marinade and fill with a little of the marinade. Cook on a hot grill for 15 minutes per side.&nbsp;

Hard boil the eggs, then separate yolks from whites.

Soak bread in 3 Tbsp. vinegar. Remove and press out any excess vinegar. Rinse salt from the anchovies under running water. In a blender, mix the bread, egg yolks, anchovies, peeled garlic clove and 1/2 cup oil until smooth. Serve sauce with sea bream.&nbsp;

Top 12 natale 2016 recipes from across the web

The most viewed natale 2016 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cannellini Bean Purée With Pasta

Savory Tart with Broccoli, Guancial...

Baked Gorgonzola Ravioli

Almond Cookies with Coffee Mousse

Krustulet

Walnut Pie

Panettone Cheesecake

Cornmeal and Poppy Seed Breadsticks

Lambrusco Gelatin

Fruit Dumplings with Raspberry Sauc...

Potato and Butternut Squash Roll

Ancona-Style Sea Bream

Top 12 natale 2016 recipes from across the web

The most viewed natale 2016 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannellini Bean Purée With Pasta

Savory Tart with Broccoli, Guancial...

Baked Gorgonzola Ravioli

Almond Cookies with Coffee Mousse

Krustulet

Walnut Pie

Panettone Cheesecake

Cornmeal and Poppy Seed Breadsticks

Lambrusco Gelatin

Fruit Dumplings with Raspberry Sauc...

Potato and Butternut Squash Roll

Ancona-Style Sea Bream

The most viewed natale 2016 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine