New Year’s menu: 12 recipes, from appetizers to desserts. Meat, fish and vegetarian dishes for lunch and dinner

New Year’s menu: 12 recipes, from appetizers to desserts. Meat, fish and vegetarian dishes for lunch and dinner.

You are still undecided on what to prepare for lunch or the New Year’s Eve dinner 2022? Your guests have very different tastes and you want to work hard to satisfy everyone’s needs, vegetarians included? there 12 recipes that are right for you, including appetizers, first and second courses of fish or meat and, of course, a menu for vegetarians that also includes dessert.

APPETIZERS

Salad with hard boiled eggs, avocado, green beans and black sesame

INGREDIANTS
(for 4 people)

2 radishes
1 avocado
2 hard-boiled eggs
4 artichokes in oil
Olive oil to taste
Vinegar to taste

With the help of a spoon separate the peel from the avocado and cut the pulp into small pieces. Peel and cut the hard-boiled egg as well. Place the avocado cubes in the center of a tray and spread the egg cubes on both sides of the avocado. Around place the radish slices.

Cut both artichokes into four pieces and distribute them symmetrically on the outside of the plate. Drizzle the avocado with plenty of oil so it doesn’t turn black and add vinegar and salt to taste over the whole salad. Prepare at least one hour before consumption.

Octopus and currant salad

INGREDIANTS
(for 4 people)

500g of octopus cooked in chunks
1 tub of red currants
1 lemon
dill or fennel
extra virgin olive oil
salt and pepper

Place the octopus and currants in a bowl and season with a drizzle of extra virgin olive oil, a splash of lemon juice, salt and pepper. Sprinkle with a few leaves of chopped dill and garnish with the lemon zest into strips.

VEGETARIAN STARTER

Giudia artichokes

INGREDIANTS

8 artichokes
bread crumbs
2 cloves of garlic
capers
parsley
sale
half a glass of extra virgin olive oil

Trim the artichokes, remove the outer leaves and spread the others after cutting the stems. Prepare a dough with the breadcrumbs, capers, chopped garlic and parsley, a little oil, and with it fill the artichokes between leaf and leaf. Arrange them in a pan, cover them with half oil and half water and pass them, covered, in the oven until fully cooked.

FIRST

Shrimp and walnut linguine

INGREDIANTS
(for 4 people)

300 g of linguine
100 g walnut kernels
80 g fresh cream
12 shelled shrimp tails
3 slices of bread soaked in milk
garlic
parsley
olive oil
sale
white peppercorns

Put plenty of water on the heat, which you will bring to a boil and which you will need to cook the pasta. In the meantime, blend the walnut kernels, the soaked bread, the cream, half a clove of garlic, 2 tablespoons of oil and a pinch of salt for 3 minutes at medium speed, in order to obtain a thick sauce. Separately, sauté the shrimp tails, deprived of the gray intestine, over high heat in a drizzle of hot oil; add salt and pepper.

Pour the walnut sauce into a bowl and add a ladle of the linguine cooking water, drain the linguine al dente and toss in the sauce bowl. Serve immediately, garnish with the shrimp tails, parsley leaves and a grind of fresh pepper.

Lasagna with white sausage ragout

Ingrediants
(for 8 people)

500 g sausage
480 g white flour
80 g of donkey
4 eggs
8 dl milk
grated Parmesan
extra virgin olive oil

Make a ragù with the sausage. Meanwhile, bring plenty of water to a boil in a low and large saucepan, add salt and add 1 tablespoon of oil. Cut out rectangles of 10 x 15 cm from a sheet of egg pasta made with 400 g of flour and eggs and boil the lasagna al dente, dipping a few pieces at a time into boiling water. Drain the lasagna with a slotted spoon, carefully so as not to break it, and spread it out on a cloth soaked in cold water and well wrung out.

Make a béchamel with the remaining flour, butter and milk. Grease a pan about 10 cm high, spread a layer of béchamel on the bottom and place a layer of lasagna on top. Pour over 1 large ladle of meat sauce then make another layer of lasagna, cover with a little bechamel and sprinkle with 2 tablespoons of grated parmesan. Continue alternating the layers of lasagna and meat sauce with layers of lasagna, bechamel and parmesan until all the ingredients are used up. The last layer must be of lasagna abundantly covered with béchamel and sprinkled with grated parmesan.

Place the lasagna in the oven at 180 ° and cook for about 20 minutes. The surface must be well colored without, however, completely browning. Lasagna is served hot in the baking dish.

FIRST VEGETARIAN

Polenta flan with mushrooms

INGREDIANTS

400 yellow flour
1 liter of water
3 cups of vegetarian bechamel sauce
gr. 50 of dried mushrooms
3 tablespoons of vegetarian hard cheese
3 knobs of butter
sale

Prepare the polenta. Turn it upside down in a pan previously greased with butter and let it cool. As soon as it is cold, remove it from the pan and divide it into three horizontal layers. In the pan arrange a layer of bechamel (prepared with soy, rice or oat milk) with mushrooms, place a slice of polenta on top and repeat the previous operation until the polenta is finished. Cover everything with meat sauce and vegetarian cheese and put in the oven for a few minutes. Serve in a pan.

The recipe can be varied by adding cold cuts, meats and even truffles.

SECONDS

Rich baked sea bream

INGREDIANTS
(for 4 people)

2 sea bream of about gr. 500
6 tablespoons of oil
6 knobs of butter,
12 mushrooms in oil
4 anchovies boned and chopped
2 handfuls of mussels and baby octopus
2 tablespoons of fresh tomato sauce
Origan
12 boneless black olives
salt and pepper
a glass of brandy

Scale, clean, dry and half-cook the sea bream in the oil. Fold two sheets of oiled paper, cut them into a wallet, then open them and place a sea bream in each one and the ingredients divided equally.

Close the edges of the paper tightly, wet it with a few drops of oil and put it in the oven until the paper itself begins to change color by swelling. It is served, without removing from the paper, on a serving plate.

Other fish of this kind can be cooked in foil, such as the seaweed, the snapper and, if they are very large, the mullet.

Stuffed veal tip

INGREDIANTS

150 of veal pulp
gr. 100 cooked ham
2 eggs
2 tablespoons of breadcrumbs
2 tablespoons of cheese
2 tablespoons of oil
gr. 400 of veal tip
rosemary, salt, pepper and parsley

Finely chop the veal and ham, add the eggs, cheese, salt, pepper and form a dough. Cut the veal tip in half and beat it until it is flat; cover with the filling, roll up and tie. Put to cook in a pan over low heat and covered with a little oil and rosemary. When cooked, press it and let it cool.

SECOND VEGETARIAN

Spicy red lentil meatballs

INGREDIANTS

250 g of red lentils
2 small stale wholemeal rolls
1 onion
4 tablespoons olive oil
half a tablespoon of turmeric
nutmeg
a clove of garlic
a sprig of parsley
bread crumbs
sunflower oil
Salt and Pepper To Taste)
turmeric or cumin

Put the lentils in a saucepan and cover with cold water, bring to a boil and cook for 20 minutes over low heat or until tender. Season with salt, drain and allow to cool. Break up the sandwiches and soak them for a few minutes in a bowl with a little water. Finely chop the garlic with parsley and onion and place in a bowl. Combine the squeezed rolls, turmeric, grated nutmeg, olive oil, salt, pepper and mix well to mix. Add the lentils and mix again. Cover with cling film and leave to rest in the fridge for an hour. Then derive from the mixture the meatballs the size of a walnut, pass them in breadcrumbs and fry in plenty of hot sunflower oil, turning often until completely golden. Drain on absorbent paper before serving.

SWEETS

English soup

INGREDIANTS

sponge cake
custard
1 small glass of alchermes
half a glass of maraschino
1 small glass of kirsch
half a glass of rum
whipped Cream
berries

Prepare a common sponge cake and make as many layers as allowed by its height. Arrange a layer on a serving dish, wet it with alchermes mixed with maraschino, then overlay a layer of cream, then one of rum-soaked sponge cake mixed with kirsch and so on. Cover everything with whipped cream, sprinkle with chocolate powder and garnish with candied cherries. Place in the refrigerator and serve very cold.

Chocolate profiteroles

INGREDIANTS

cream puffs
1 egg
1 cup of chantilly cream
1 cup of custard
chocolate sauce

Divide the pasta into small balls all the same, pass them to the beaten egg and cook them on a plate in a hot oven for about 15 minutes.

Let them cool and, after making an incision, introduce a little chantilly cream and a little custard with the special syringe. Arrange upstream in a serving dish, cover with hot chocolate sauce and then move to the refrigerator.

VEGETARIAN SWEET

Wholemeal pancakes with maple syrup and berries

INGREDIANTS

(for 4 people)

250 gr wholemeal flour

A spoonful of brown sugar

100 ml of soy milk

A pinch of baking soda

Cinnamon

Seed oil

Sift the flour and put in a bowl. Slowly combine 10 sugar, soy milk, water and cinnamon, stirring constantly. Put in the fridge for about an hour. Put a drizzle of oil on a flat plate over low heat, and when it is hot, lower the heat and put two tablespoons of the mixture trying to make small discs. Wait for bubbles to form on the surface, turn with a spatula and finish cooking.

Garnish to taste with maple syrup, fresh berries, powdered sugar.

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