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| Antipasti Vigilia di Natale 2021 |
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| Paté vegetale di radicchio |
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| Aspic di petto di pollo |
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| Zampone con pure di patate e insalate |
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| Insalata di radicchio e insalata di barbabietola rossa |
In romana :
Meniul din seara de Ajun a Craciunului 2021
Aperitive :
- tartine cu unt si icre negre
- salata de caracatita : caracatita fiarta si taiata bucati, telina apio, sare, piper, ulei de masline si suc de lamaie
- pateu vegetarian de radicchio : Radicchio spalat si curatat, taiat si inabusit cu putina ceapa in putin unt si apa ( sau supa vegetala) pusa cu lingura doar cat e nevoie, nu trebuie sa fie deloc zemos. Cand e gata, moale si fara lichid il racim si il mixam cu putin unt si o branza cremoasa ( eu am folosit Robiola, merge si philadelphia si ricotta si mascarpone)
- salata de conopida: conopida fiarta la aburi, masline, ulei, sare, gogosari murati si putin otet
- aspic din piept de pui; 6 muschiuleti de pui fierti in apa cu 2 bucati de alge Kombu uscate ( sau cu putina sare daca nu aveti alge uscate). Apoi lasati la racit. Cu 500 ml din apa ( + putina zeama de lamaie ) in care au fiert eu am pregatit aspicul dizolvand un cub de gelatina speciala pentru aspicuri, o gelatina sarata cu gust usor de supa. Daca nu aveti acest produs folositi produsul pe care il cunoasteti iar cantitatea lui sa fie exact cat aveti nevoie pentru 500 ml de lichid ( supa de pui in acest caz ). Puneti pieptul de pui fiert intr-un vas si varsati peste el zeama cu gelatina. Ornati cu patrunjel sau cu feliute de lamaie. Lasati sa se raceasca pana a doua zi in frigider
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| Baccala gratinato con insalata |
Appetizers
• Bread canapés with butter and lumpfish roe
• Octopus salad:
Pre-cooked octopus, celery, salt, pepper, olive oil, and lemon juice.
• Vegetarian radicchio pâté:
Thinly slice the radicchio and cook it slowly in a pan with a little finely chopped onion, salt, and butter. Add only a spoonful of water or vegetable broth, just enough to soften it. In the end it should be dry and almost creamy. Let it cool, then blend it with a little soft butter and robiola until you obtain a very smooth spread.
• (Almost) “Insalata di rinforzo”:
Wash and clean the cauliflower, divide it into florets, steam it, let it cool, then mix with pickled vegetables, olives, olive oil, and a little vinegar.
• Chicken breast aspic:
Boil 6 chicken breast fillets in water with two pieces of kombu to avoid using salt. Once cooked, drain and let cool. Filter 500 ml of the cooking liquid, dissolve one packet of Ideal gelatin for savory dishes*, and add a little lemon juice if you like. Place the chicken breasts in a mold and pour the gelatin mixture over them. If you want, you can decorate with parsley leaves, lemon slices, or anything you prefer. Let it cool and set in the refrigerator overnight.
Main Course
• Gratinated salt cod with winter salad
Use well-desalted salt cod and pat it completely dry. Place it skin-side down on a baking tray lined with parchment paper.
Prepare a mixture of breadcrumbs, chopped olives, chopped capers, 1/4 teaspoon of tomato paste, chopped parsley, pomegranate seeds, and a little salt (the cod is already quite savory). Add about 1 tablespoon of olive oil—just enough so the mixture resembles wet sand: not too dry, not too moist.
Cover the fish with this mixture and drizzle a little olive oil on top.
Bake at 180°C (355°F) for 10–15 minutes if the pieces are not too thick.
• Winter salad
Radicchio, green lettuce, celery, salt, olive oil, and lemon juice.
Dessert
• Rum-soaked dates filled with mascarpone
Soak the dates in rum for about 30 minutes, then dry them and remove as much of the thin outer skin as possible.
Slice them lengthwise without separating the halves, remove the pit, and fill them with a cream made by mixing mascarpone and powdered sugar.
Finish with a sprinkle of ground walnuts, pistachios, and a little orange zest.
Christmas Lunch Menu
Main Course
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Zampone with mashed potatoes
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Beet salad, made with cooked beets grated and mixed with pomegranate molasses
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Mixed salad with radicchio, green lettuce, spring onion, olive oil, salt, and a splash of vinegar
Dessert:
Panettone with chocolate (store-bought)
Stella di Natale – a savory star-shaped pie made with a yeast-raised bread dough and filled with homemade pesto.
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