Christmas has come and gone, with its usual festive cookery. In our family we have a so-called “cena di magro” on the 24th, as well as a main Christmas lunch on the 25th. The Cena di Magro is supposedly lighter fare, based on fish, in expectation of the heavier celebratory meal the following day.
We had an assortment of antipasti – prawns with insalata russa, pâté of salmon, tuna mousse in aspic, home-made pickled artichokes, olives and baby onions. As a first course, tagliatelle con zucchine e gamberetti (courgettes and prawns).
Main course of Scottish smoked salmon and gravadlax, with a side of mixed salad.
Dessert of Panettone together with a delectable Zabaglione alle mele e cannella (with apples and cinnamon).
The wine was an excellent Gewürztraminer from Alto Adige/Südtirol, namely Feldmarschall von Fenner zu Feldberg 1999, from Kellerei Tiefenbrunner, one of the highest vineyards on the world, located at over 1000 m.!
Christmas lunch was a panic start, as once we had lazily arisen, kids opened presents and had our selves dressed in suitable attire, it was already 11:15! Aargh! Rush to switch on the oven and get the roast in! This is only natural, what would a Christmas lunch be, without a panic in the kitchen and the chefette throwing sharpened boning knives at anyone entering her lair? The guests troop in at the appointed time, (well, the guest, my mother!) whist I try to wave away the burning smells with a teatowel. I fix her a quick G&T an instruct her to look after the kids whilst I assist the chefette. Finally, we are ready:
First course: Consommé with cappelletti (little tortellini) e capellini (little tagliatelle). Wine: Clivi Brazan 1998, Brazzano di Cormons (Collio Goriziano – just on the borders with Slovenia)
Main course: Roast veal with olive and shallot stuffing, side of duchesse potatoes, caramelised shallots and grilled radicchio di Treviso. Wine: Teroldego Rotaliano Zeni (an excellent full-bodied red, from an area between Trento and Bolzano)
Dessert: Bavarese al Vin Santo, more panettone, nuts, chocs. Wine: Vin Santo Antinori
What can I say – everything was absolutely delicious, hats off to the chefette, not to mention the woman who knows how to make me happy, Luisella!