Just because you don’t have an Italian Nonna, doesn’t mean you can’t celebrate Christmas with some fine Italian fare. Undo your belt, and prepare for a hearty Italian feast come December 25th, with these impressive Italian Christmas menu recipes from culinary master Massimo Mele, and a dessert from Giorgio Locatelli.
Add a hint of Australian tradition with seafood in BBQ split prawns, indulge in some ultra-comfort food with ham and mozzarella croquettes, get mega Italian with pasta alla Genovese and top it all off with chocolate and banana doughnuts.
Buon Natale!
BBQ Split Prawns with Chilli, Oregano and Olive Oil
Ingredients
4 tiger prawns butterflied
1 tsp dried oregano
1 tsp dried chilli flakes
1 tsp chopped fresh oregano leaves
1 tab chopped parsley
1 garlic clove chopped finely
Lemon juice
1 tab chopped chives
½ cup extra virgin olive oil
Sea salt & cracked black pepper
Method
1. Mix the olive oil with the all the ingredients and seasoning and brush over the flesh of the prawns and place the prawns shell side down on the BBQ and cook for 3 minutes then turn over and cook for a further 30 seconds.
2. Take off the hot plate and brush more of the dressing over the prawn flesh & serve.
Ham and Mozzarella Croquettes
Ingredients
500 g pontiac potatoes
2 x eggs, separated
50 g parmesan
50 g pecorino
1 bunch flat leaf parsley, finely chopped
100 g diced ham
200 g cubed mozzarella
250 g bread crumbs
500 ml peanut oil
Method
- Boil the potatoes in their skins until tender. Leave to cool slightly, then peel and press through a ricer while still hot.
- When cool transfer it to a large bowl and add the egg yolks, parmesan, pecorino, parsley ham, salt, pepper and mix to combine
- Take a tablespoon of mixture and form it into a long fat finger shape. Push a cube of mozzarella into the middle and close the mixture over.
- Lightly whisk the egg whites in a shallow bowl and place into breadcrumbs next. Repeat till all complete.
- Heat a deep frying pan with peanut oil; make sure the oil is not smoking. Cook the croquets in batches, do not over crowd the pan.
- Serve as they are, they can also be eaten cold.
Pasta Alla Genovese
Serves 10-12 people
Ingredients
100 grams delicate extra virgin olive oil
1 tablespoon of lard
500g of veal shanks
2-3 pork ribs
1 cup dry white wine
1 tablespoon tomato paste
3 bay leaves
3kg of white onions, sliced very thin
120 grams whole milk
1 tablespoon salt, plus more to taste
1 pork rind “involtini” rolls, optional (see below)
Grated pecorino cheese for garnish, plus more for the pork rind rolls
Grated Parmigiano Reggiano cheese for garnish plus more for the pork rind rolls
Pork Rind Roll (Involtini di cotica di maiale):
1 pork rind
1 clove of garlic, sliced
7-8 leaves of flat parsley
About 1 tablespoon grated pecorino cheese
Salt, enough to cover the pork rind
Freshly ground black pepper, enough to cover the pork rind
Method
Pork Rind Roll:
Stretch out the slab of pork rind. Sprinkle the slab with the garlic, parsley, cheese, salt and pepper. Roll up and tie with twine.
Sauce:
- In a large saucepan heat the oil and lard and brown the meat. Deglaze with the wine over high heat, scraping any bits from the bottom of the pan.
- Lower the heat to medium and add the tomatoe paste and bay leaves. Cook for a few minutes to lightly toast the tomato paste.
- Add the onions and the milk. Add the pork rind roll if using.
- Stir until everything is mixed together.
- Cover with foil and cook on low heat until the onions no longer release any liquid.
- Lower to a simmer and cook until the mixture becomes a thick sauce and the colour becomes amber, 8-10 hours.
- Remove the meat and slice/shred.
- Add back to the sauce and dress paccheri, ziti or penne pasta.
- Garnish with a mix of grated parmigiano and pecorino cheeses.
- If you would like to serve the meat as a second course, don’t add it back to the Genovese sauce, and serve after the pasta course. Buon Appetito!
Chocolate and Banana Doughnuts
Credit for this recipe must go to a great chef, Giorgio Locatelli, great treat to finish a yummy meal.
Makes 20
Ingredients
90g peeled banana
10g castor sugar
100ml milk
100g unsalted butter
100g plain flour
3 eggs
About 40 plain chocolate button 55% cocoa solids
Method
- In a blender puree the bananas with the sugar. Put the milk and butter in a pan and bring to the boil.
- Add the banana puree, bring to the boil, then add flour and fold in. the mixture will come together like a dough. Cook for a minute, then put mixture into a mixer with a paddle and while still hot add the eggs one at a time until they are incorporated.
- With a piping bag, pipe the mixture into a soft flexible ice cube trays, filling them only ¾ full. Place two chocolate buttons into each cube. Make sure the chocolate is completely covered by the mix. Pipe more mix on top and bring it level with the tray.
- Cover with cling film and freeze over night.
- Heat some oil in deep fryer to 160deg. Check the temperature is ok by putting in a doughnut. After 5 minute, take it out and cut in half. The chocolate should have begun to melt and the dough will be cooked. If dough nut looks burnt turn the heat down and try again.
- Fry in small batches for 5 minutes each. Drain on paper, dust in cinnamon sugar and serve.
