Christmas Eve
t all begins a few days earlier, with the process of desalting the salt cod and preparing the chestnut filling for the tortelli. Here are all the ‘must-have’ dishes from our family’s tradition.
There’s no Christmas Eve without the flavor of chestnut tortelli—a mix of sweet and savory that takes us back in time…
TThree days of soaking in cold water, then coated in flour and fried in hot oil infused with plenty of garlic: that’s bertagnin fritt!
Carletta’s Christmas Tree and the Carluccini
If “traditional” means it can’t be missing from our Christmas Eve table, then this is our traditional dessert—a tradition that warms the heart!
Christmas Lunch
….And here, it goes without saying who the stars are: a perfect meat broth, cappelletti (or anolini, if you prefer), followed by boiled meats and all the accompanying sauces. Is that all? Of course not! Scroll down for more!
Parma ham, cooked ham, spalla cotta, salame di Felino topped with mushrooms, artichokes, or pearl onions. The key is a base layer of butter and maybe a touch of mayonnaise.
It’s easier to make than to explain! High-quality meat, a few vegetables, careful monitoring when it begins to simmer… and then we forget about it until it’s ready.
In our home, we call them cappelletti; others call them anolini. Whether they’re stuffed with meat or not, one thing is certain—they’re absolutely delicious!
Mariola with Cooked Green Sauce
Mariola is a jumbo-sized cotechino. The only difference is the longer cooking time, but we guarantee the wait is worth it, especially when paired with cooked green sauce.
….And we finish on a high note with her—the queen of Christmas desserts: spongata. Honey, dried fruits, raisins, cinnamon, and all the scents of winter encased in a humble shortcrust pastry. It’s a reminder that the most important things are invisible to the eye… but oh, what a flavor!
Scopri di più da Un Uovo in 2
Abbonati per ricevere gli ultimi articoli inviati alla tua e-mail.
Un Uovo in 2 