I know I'm ahead of several days we wish you a Merry 2014, but that's the post with my menu for new year's Eve and, saw that on the day highlight certain none of you will have time to take a look at the blog, I have so many, best wishes for a Merry Christmas and a happy new year and leave you my suggestions for a new year full of tradition, or fish, of creativity, the simplicity and especially with an eye to the expenditure. This year I decided to prepare a dinner rich, with so many courses as required by the new year, but with an attention to spending especially in these times of crisis. And I will show you, casomai ce ne fosse bisogno, You can eat good not spending a fortune, just be creative and put a finger in the pie. I thought about a menu divided, beginning with a aperitif finger food smoked salmon, Russian salad (that on new year's Eve can not miss) and prepared sardines two ways, a poor fish which is delicious especially with bubbles. Then a very traditional appetizer, two first, one pasta and one of rice (the only non-seafood dish to change some’ the flavor), a second fish easy but choreography with side dishes and a dessert buffet, well 4 different types for all tastes, all in comfortable (and belle) single portion. I tried not to use the usual King prawns, lobsters, snapper, tuna, preferring poor fish but yummy. Tell me what you think.
Let's start with the first of four finger food fish that I suggest for an aperitif. I advise you to combine all 4 Italian dishes a bubble, a Trento DOC Cantine Ferrari, obviously brut. The first finger is these single-portion cups with traditional Russian salad, I serve alone with toast, but with which you can fill cream puffs, tarts or convertible.
The second finger is sicilianissime Sarde a beccafico, which by the way they are more good if made the day before. With the aroma of lemon and soft and flavorful filling they are delicious and easy to prepare.
Let's get back on the classic salmon with these delicious mini cupcake salmon smoked, sour cream and pink pepper. The muffins can prepare them in the morning and then garnish with sour cream (or greek yogurt if you prefer) and serve.
As a final finger here still sardines, poor fish par excellence: just pass in flour and fried are delicious, especially if combined with a glass of sparkling wine. The fried fish is a must for New Year's Eve: served well, at the beginning of the meal and in small quantity, It is a whim that does not weigh on the rest of the dinner!
After having enticed your guests with an aperitif, pass all'antipasto real. Here I was on the classic, a Octopus and Potato Salad, but presented in a different way and accompanied by a tasty sauce with parsley and balsamic vinegar reduction drops. Is’ a light meal, not binding on the stomach, given the vastness of Cenone!
As a first course I wanted to do something different from the usual crustaceans or molluscs that are served at New Year. Ben are lobsters, prawns and lobsters, but in times of crisis I decided to promote another type of fish: i calamari. Hence I recommend this squid with squid, lemon and peas: an aromatic and perfumed dish, playing a lot on aesthetics, with the dough disposed in the foot and in random order on the plate and the squid that are a counterpoint and 'peep’ by rings of dough. Is’ a delicious dish in its simplicity.
Now we come to the risotto. We propose two: one Black cuttlefish, very choreographic, following the trend of the whole fish menu, and the other with the different flavors, that break a little’ the pace of the Gala Dinner, done with taleggio, potatoes and truffle. You choose what you prefer, I probably would vote for the second just to change a bit’ the flavor because then the fish back in the second.
The second I chose for this New Year are sea bass rolls (or bream or white fish you prefer) stuffed artichokes, accompanied by a lime mayonnaise and artichoke hearts au gratin. Is’ a very simple dish to prepare and choreography: I love everything that is filling, I think the curiosity to see what's inside increases appetite! Mayonnaise is acidic due to the presence of lime, and it accompanies well both the fish is artichokes au gratin, very tasty but simple. You can prepare everything before and reheat in the oven at the last moment.
After all these good things I hope you still room for the dessert buffet! I thought of four kinds of cakes all in single portions, so that each one can also sample more than one dessert and not leave the pens! I made sure to please some’ all: the chantilly and raspberry tartlets for those who love fruit and delicate desserts.
The custard puffs both white and chocolate-covered (it is impossible to say no to a cream puff).
The cupcakes with salted caramel, chocolate and cream for incurable sweet tooth.
And finally, for the more sophisticated they love sweets but in moderation, the chocolate macarons, bites off, without remorse.