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Christmas lunch, 2013 here's some ideas…

by Ada Parisi
5 min read

After Eve dinner, traditionally 'lean’ and then fish, here are my suggestions for Christmas lunch: I chose a menu that moves between vegetables and meat, with traditional and tasty dishes. I thought of a lunch that includes a series of small whims to be matched with a glass of sparkling wine, that they can prepare before (Tartine, sformatini, mini quiches), two first plates which comprise a risotto and a lasagna in white (with homemade pasta), a second important dish, a side dish and a pudding to which you can not say no, obviously knowing that you will get on the table panettone, pandoro and nougat.

Polenta with broccoli with creamy taleggio cheese and quail eggs

Polenta with cheese and broccoli with quail eggs

In the finger food buffer propose the tartine green polenta with broccoli, cheese and quail eggs. The sandwiches are prepared in advance, the eggs sodano and Taleggio cheese cream is made first so that, last moment, you just have to dial the appetizer.



Potato timbale, Bacon and taleggio

Potato timbale, Bacon and taleggio

Yet, small flan with bacon potatoes, cheese and hazelnuts: They prepare before and you only need to warm up in the oven before serving.





Mini quiche with artichokes

Finally, of mini quiche artichokes in phyllo dough. These are also delicious to see and eat and prepare before, then it is sufficient to heat it.




Pumpkin risotto and Castelmagno

Pumpkin risotto and Castelmagno

Two pasta dishes that I propose, but you can also choose to make one. The first is a traditional risotto but with an edge: pumpkin risotto with pistachio and Castelmagno. Tasty, beautiful to see, with one of the most beloved winter vegetables.


Lasagna with mushrooms, Bacon and burrata

Lasagna with mushrooms, Bacon and burrata

Then a lasagna in white with porcini mushrooms, Bacon and burrata: tasty but not as heavy as the traditional, It has all the flavor of the mushrooms and the freshness of burrata. The preparation you can make it the day before and keep the pan in the refrigerator, then soften all with little vegetable broth and cook in the oven before serving.


Roast pork with grapes with sweet potatoes

Roast pork with grapes

As a second plate Roast pork with grapes: easy, Economic and good wishes. The cook the night before and served cold with his hot sauce.




Sweet and sour onions

Sweet and sour onions

As an accompaniment I suggest the sweet and sour onions that, with their balsamic note, prepare the palate with sweet.




bavaresealpistacchioLOGO2Finally the sweet: a Bavarian with crispy pistachio and dark chocolate sauce. The desserts are the delight of young and old and you eat too willingly after a big meal. In addition, of course the Bavarian must prepare at least one day before, better two days, and then it leaves you time to think about you and make you beautiful for your Christmas dinner!

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gisella miceli 10 December 2013 - 18:35

hello dear aduzza,I always prepare two first.
I always choose a hot soup and the classic first with smoked salmon strictly bio.
your dishes Metten me so much appetite and healthy eating desiserio
Sicilian immigrant

Sicilians creative in the kitchen 10 December 2013 - 21:03

Hi Gisella! We Sicilians, migrants and not, we maintain the culture of abundance at the table! I'm really happy that my dishes put appetite, It is the best compliment! See you soon, ADA

Simona 10 December 2013 - 14:19

Beautiful menu!

Enrica 10 December 2013 - 09:55

A perfect and unique Ada good menu and good day!

Sicilians creative in the kitchen 10 December 2013 - 11:19

Thanks Enrica! Particular and plenty would say, like every Sicilian thing!!! A hug, ADA

ketti December 9, 2013 - 17:30

ADA ,yours is a King menu!!! Important,varied and rich in flavor!
compliments always!
Ketti <3

Sicilians creative in the kitchen December 9, 2013 - 17:33

Thanks Ketty, you are a treasure always! ADA


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