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!

Cream of fennel and clams

Bignè gorgonzola Dop, pears and sweet caramel

Tortelli diricotta smoked and cooked must

Risotto with Champagne and pomegranate

Pork Tenderloin and crispy vegetables on mashed turnip

Chantilly allo zafferano and berries on the ground of cocoa and hazelnuts

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.

Cream of fennel and clams

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.

Bignè gorgonzola Dop, pears and sweet caramel

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.

Tortelli diricotta smoked and cooked must

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.

Risotto with Champagne and pomegranate

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

Pork Tenderloin and crispy vegetables on mashed turnip

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

Chantilly allo zafferano and berries on the ground of cocoa and hazelnuts