My seafood menu for Christmas 2016

Good morning, Let the Christmas marathon and now comes the festive menu number two. After that vegetarian, to Meat and that Creative, Today we dedicate ourselves to the fish, which as you know is one of the foods I cook more willingly. In fact, especially for my new year's Eve I will fish abundantly from this menu and from what creative you'll see soon. Also this menu I put it together thinking about how to give you some ideas for lunch or Christmas dinner, both for new year's Eve, where maybe the fish makes it a little’ more from master. The menu includes two fine appetizers, a first course, a second and three desserts: my favorite cake this year, that of pistachio, ricotta and strawberries that is common to all 4 menus that I propose, a pudding and ice cream. The desserts are both clear imprint of Sicily: the cassata by the glass and Tangerine crème Brulee. You can prepare everything in advance, As always: the timballo of anchovies, the chickpea (you just have to skip shrimp at the last moment), all the ingredients for the first dish then you just have to assemble and the entire main course, I suggest you to prepare first so that the flavors can blend perfectly (If you prefer you can use instead of the monkfish slices of Yellowtail, croaker, Red Snapper or swordfish). I hope this menu you like it and you'll find some interesting idea to take on your tables. Good day to all!

Timball0 anchovies, tomato and provolone

STARTER: timbale of anchovies, tomato and provolone

Cream with prawns with turmeric

STARTER: hummus with spicy shrimp with turmeric
 

Pappardelle with artichoke cream, monkfish and pomegranate

FIRST COURSE: Pappardelle with artichoke cream, monkfish and pomegranate
 

Monkfish stew

MAIN COURSE: monkfish stew
 

Cassata per glass

SWEETS: Cassata per glass
 

Tangerine Crème brulée

Tangerine crème Brulee
 

Pistachio cake with ricotta cream and strawberries

Pistachio cake with ricotta and strawberries