Looking for ideas for holiday meals? Here are four easy and tasty recipes to cook at Christmas, with matching wines. For guaranteed success during the holidays now upon us.
What to cook during the holidays? Here are four tasty recipes and the wines to match.
500 g chestnuts; 2 slices of homemade bread; 2 sticks of celery, 1 leek, 1 carrot; 1 onion EVO oil; salt and pepper to taste.
For the perfect result of the chestnut soup, cut the peel of the fruits with a small cut, place them in a pan covered with water and cook them for 20 minutes.
Drain the chestnuts and peel them while they are lukewarm and in the meantime prepare a vegetable broth by cooking the vegetables (leek, onion, carrot and celery sticks) for about half an hour in one and a half liters of water.
Add the peeled chestnuts and cook over medium heat for another 20 minutes. Drain the chestnuts (keep 4 of them and cut them into small pieces) and blend the mixture until you obtain a fairly smooth and homogeneous cream.
Filter the broth and, if necessary, add it to the cream until you obtain the desired consistency. Season with salt and pepper.
Cut the bread into cubes, place it on a baking tray and sprinkle it with a drizzle of oil; pass it under the grill for a few minutes. Serve the steaming cream with croutons, small pieces of chestnut, a drizzle of oil and freshly ground pepper.
To be enjoyed in combination with a generous red, for example Teroldego . To discover various versions, take a look at our thematic selection proposed in October .
Saffron risotto with red prawns
|Carnaroli rice 320g; 2 carrots; 2 stalks of celery; 2 shallots; saffron in pistils; light rum; extra virgin olive oil; Salt to taste; 6 red prawns from Mazara Del Vallo; 1 untreated lime; pink pepper and mint leaves; light rum to taste; 200 g white vinegar
200g white wine; 80g parmesan; 50g butter.
Prepare the shellfish stock and the white wine reduction. Clean the prawns, keeping the shells aside and brown the celery, shallots and carrots in a pan with EVO oil with some aromas to taste. When the vegetables are browned, add the shells and blend with rum, then cover everything with water and ice and leave to cook for 30 minutes. Finally let it cool and filter everything through a fine mesh sieve.
In the meantime, put the vinegar in equal weight with the still white wine and a shallot cut in half into a saucepan and leave over medium heat for 15 minutes. to extract a reduction that you will add to the risotto while creaming.
On a separate cutting board, chop the raw prawns, then transfer them to a bowl and season with lime juice, EVO oil, pink pepper, zest, mint leaves and a few teaspoons of rum. Cover with cling film and let rest until ready to plate.
Toast the rice with 30g of butter and a drizzle of oil, when the grain begins to change colour, start with the first dip of fumet and continue without ever allowing it to dry. Halfway through cooking, add the saffron dissolved in a ladle of broth and once cooked (al dente, after about 13 minutes), turn off the heat, add the wine reduction, the remaining butter and the parmesan; let the risotto mix and serve as it is, garnished with the tartare and decorative pink pepper.
To be combined with a white with character. A suggestion? Verdicchio . In the November thematic selection we proposed the reserve version of Marotti Campi.
Juniper glazed hare
1 hare; 100 g of bacon; 50 g of dry white wine; 1 shot of brandy; 10 juniper berries; 1 onion; 1 shallot; 1 clove of garlic; 1 bay leaf; extra virgin olive oil; butter; salt and pepper to taste.
To be paired with an important red, such as Brunello di Montalcino from our November selection .
|185 g of peeled almonds or almond flour; 125 g of excellent quality dark chocolate; 125 g of butter; 3 medium eggs; 125 g of granulated sugar; peel of 1 orange; 1 tablespoon Gran Marnier or Rum icing sugar to decorate.|