CHRISTMAS RECIPES FOR ALL TASTES!

Well, well. The period of the year in which everyone spends more time cooking has arrived.

So, because we love to share with you our traditions, we have made a list of the Christmas recipes we love most! Ready? Grab an apron and roll up your sleeves.

APETIZERS:

Obviously our favourite BRUSCHETTA WITH PESTO could not miss!

BRUSCHETTA WITH PESTO

Ingredients:

- Bread

- extra virgin olive oil

- Pesto

- 2 fresh basil leaves

Directions:

Take the bread, cut it in slice of about 2/3 cm of thickness, pour a little olive oil and then grilled the bread slices a couple of minutes each side.

Add one or two teaspoon of pesto sauce on the bread and spread the sauce. Finish with 2 fresh basil leaves.

The extra touch:

Add some fresh tomatoes and cream cheese on top.

So fresh so good!

VEGETARIAN BRUSCHETTA:

Ingredients:

- Bread

- Extra virgin olive oil

- Sun dried tomatoes

- grilled zucchini

- rocket

Directions:

- Take the bread, cut it in slice of about 2/3 cm of thickness, pour a little olive oil and then grilled the bread slices a couple of minutes each side. In the meantime clean and cut in slice the fresh zucchini. Grilled them few minutes each side.

- Then take the grilled bread and for every slice add one dried tomato and one grilled zucchini. - Finish with some leaves of rocket and a little bit of olive oil.

Soooooo gooood!

FIRST COURSES:

TROFIE AL PESTO

Ingredients:

- Trofie (200 gr for 2 people)

- Pesto (2 spoons)

Directions:

- Cook Trofie in boiling salty water for about 20 minutes

- Drain pasta, keeping a little bit of cooking water

- Dress trofie with 2 spoons of pesto sauce

- Melt together

The extra touch:

If you like to follow the traditional Ligurian recipe you can add potatoes and green beans, previously boiled and cut in slices. This addition will make your "Trofie al pesto" smoother.

PANIGACCI WITH PESTO OR OLIVE OIL AND PARMESAN

What is it?

It is a specialty pasta of Lunigiana, an area located between Liguria and Tuscany. It seems be the first kind of pasta ever made: it’s dated back to Ancient Rome. Few and genuine ingredients: water, flour, salt, extra virgin olive oil

Ingredients:

- Panigacci (2 pieces per person)

- Pesto (1 teaspoon per panigaccio)

- Grated parmesan

- Extra virgin olive oil

Directions:

- Take the panigacci and cook them for a couple of minutes in boiling salty water.

- Drain the panigacci using a skimmer

- Put the panigacci in a dinner plate and dress the panigacci with pesto or grated parmesan and olive oil.

SIDE DISH:

WINTER SALAD

Ingredients:

- half broccoli

- 3 spoons of Taggiasche olives

- 2 dried tomatoes

- 1 lemon

- half red onion

- extra virgin olive oil

- salt

- hot pepper (if you like)

- dried focaccia

Directions:

- Cut the red onion very thinly and put it to marinate in a bowl with the juice of half lemon.

- Soak the dried tomatoes for about ten minutes in a saucepan of boiling water. Drain and cut into large pieces.

- Remove the pit of the olives and add them to the dried tomatoes in the salad bowl, adding a little chopped hot pepper (if you like).

- Clean the broccoli, removing the leaves and the outer part of the stem. Cut it into chunks.

- Cook the broccoli in boiling salty water for about 10 minutes.

- Drain well, add the broccoli in the salad bowl and the red onion after draining it from the lemon juice.

- Squeeze the juice of the second lemon half into the salad, mix well, add extra virgin olive oil and mix everything again.

The extra touch

Add some pieces of dry focaccia to make this salad more delicious

DESSERT

SCIACCHETRA' AND PANETTONE or CANTUCCI

Ingredients:

- Sciacchetrà

- Panettone or Cantucci

Directions:

- Take the panettone and cut it in slices

- Open the Sciacchetrà and pur in a glass

- Enjoy it!

The extra touch

If you like deep the panettone (or Cantucci) into the Sciacchetrà glass. Sublime!

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CHEESES WITH HONEY AND JAM

We love cheese, every type of cheese! And during the Christmas period we like a lot to pair them with honey and jam. Below two pairings that make us very happy:

- parmesan or caciotta with chestnut honey

- goat's cheese and fig extra jam

Try it for yourself :)

BUON APPETITO!

If it pleases you, send us by email or DM your favourite Christmas recipes! Or feel free to contact us for more cooking tips :)

nessundormacinqueterre@gmail.com | @nessundormacinqueterre | @nessundormacantina

IF YOU ARE LOOKING FOR THE RIGHT INGREDIENTS:

Here our personalised food & wine BOX

A great selection of pesto, focaccia, pasta, olive oil, wines dessert...

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