Menù di Natale 2017 (Christmas Menu 2017)

Due to its magical atmosphere Christmas is one the most anticipated holidays of the year, for both young and old. This Magic Christmas in Como (Lake Como, Italy).

Children are in a festive mood as they wait excitedly for Santa and his gifts. Adults enjoy the preparation, buying presents, decorating the house and selecting the lunch menu for this special day. Christmas, beyond the joy of gifts, represents an important moment for family bonds, especially in this era when we are witness of the growing fragility of the family. This year we should color not only our houses and tables, but also our hearts, with joy and love. The color that inspired me for my Christmas 2017 is RED. The red color, full of energy, vitality and passion, helps remove melancholy and regain family warmth.

My Christmas table will certainly be at the center of attention of my guests, so I will have to make it unique and unforgettable. At Christmas a little indulgence can be forgiven: let the festive food tempt you, but always in moderation, remembering that a homemade meal is the best, because it is prepared with genuine ingredients and lots of love.

My menu this year is full of red and was chosen together with my kids who will help me in the kitchen. The preparation of homemade pasta is a family activity that I have always done with them since they were little. It is part of our culinary tradition. Here are some ideas to plan your Christmas dinner, inspired by this magical color, and to turn your holidays into something truly unique.

Appetizer

When my guests arrive I will serve an aperitif of a glass or flute of prosecco bubbles to set the atmosphere, accompanied by canapes with rye bread with smoked salmon and sour cream, hummus and voulevant with crab meat.

At the table

First course

Once seated at the table we will start with homemade tagliatelle with cream and red caviar, a sophisticated and tasty dish. The simple taste of fresh pasta is enriched by caviar, which gives a note of elegance and flavor.

Interlude

As in a dinner worthy of respect, sorbet can not be missed as an interlude between fish and meat. Ginger and lime sorbet is very refreshing and digestive. It is easy to prepare and you can keep it in the freezer for two or three days, to speed up the preparation of the menu.

Main course

As a main course I will serve stuffed pork loin and pomegranate. This intense red fruit adds crunchiness and freshness to the dish. The filling consists of ham, chestnuts, celery, apple and cranberries. This mix of flavors with a sweet note blends perfectly with the taste of pork. As a side dish roasted potatoes, Brussels sprouts with toasted almonds and red chicory salad.

And “dulcis in fundo”

Panettone is my favorite Christmas cake and will certainly be present on my table. This year I chose a panettone that is inspired by red, it is enriched with berries and covered with white chocolate. Fresh seasonal fruit will be served even on Christmas Day.

On the coffee tray there will be dark chocolate and raspberry truffles.

Merry Christmas – Buon Natale

Paola

My Christmas menu was published on the Italian newspaper La Provincia on Dec. 12, 2017 pag. 24-25