Christmas 2018, the gourmet menu

I swear, this is the last of the menu for parties of 2018: It is the creative menu, what I call “gourmet” and which provides a bit flat’ more elaborate. Of course, I suggest you choose this menu only for a few people, I think six is ​​the maximum conceivable. I decided to give space to a menu of land and sea together, with two appetizers and not too heavy, two first plates (a fresh pasta and a risotto), a meat and a simple but elegant sweet. If you do not find what you are interested, Also read the menu I posted a few days ago: the vegetarian menu, the less meat, the Traditional seafood menu, the easy and inexpensive menu and the Sicilian menu. As always, I suggest you take a look also at gourmet menu of Christmas 2017, you might find something that inspires you. At this point I only wish you merry Christmas!

Let's start from starter gourmet menu: I propose an easy dish, a light starter, so don't worry. But the combination is delicious and unusual: fennel cream with clams and lemon sour cream.

The second appetizer is for connoisseurs: not sweet and not salty, but a mixture of the two. Cream puffs with Gorgonzola and caramelized pears in wine Passito. A special appetizer, to be enjoyed with a sweet wine, to amaze guests and tease.

For main courses I give a little’ work because I recommend a first course of pasta, of pasta filled with smoked ricotta and cooked must (sapa): a peculiar taste, soft and delicate but with great personality.

He could not miss, as always in my menu, a risotto: there suggest a large class, the Champagne risotto and pomegranate. Obviously, I recommend using a Champagne and serve with the rice to enjoy it at its best, but if you prefer you leave the less expensive alternatives to use. Being a risotto you have to do espresso, so plan.

The second dish I recommend is simple but refined: a Pork Tenderloin, tender and juicy, served on a turnip puree and served with crispy vegetables. The pork tenderloin is a quite cheap but very tender cut of meat

Finally, the sweet: a gourmand Diplomatic saffron cream with crunchy cocoa land, berries and nuts. Elegant, refined and even simple to prepare.