THE FIVE FOODS
The five ideal first courses for the Christmas holidays
Winter is coming, and with it Christmas is approaching. Are you ready for the most heartfelt party in the world? A time to be with your family and friends eating, drinking and having fun.
Christmas is very close and between the race to the last gift, parties of all kinds and types, there will be many opportunities to have lunch and dinner in company.
Among lasagna, cannelloni and tortellini in broth, in this gallery we offer original alternatives that will leave you speechless or rather full-mouthed. Santa Claus will also stop by for lunch.
The five tasty first courses for Christmas.
In this gallery, we propose five alternative and tasty first courses ideal for the Christmas holidays.
Ziti with rib sauce, pasta
Ziti are a typical Italian pasta reminiscent of candles. For the preparation, break the ziti of the size you like and cook in salted water.
Ziti with rib sauce, the preparation of the sauce
For the sauce, fry a clove of garlic in a pan in plenty of extra virgin olive oil. Remove the garlic and add the tomato puree. Cook for a few minutes.
Ziti with rib sauce, the conclusion
Cut the ribs and add them to the sauce. Cover with a lid and cook for at least 3 hours. When the meat comes off the bone, it is ready. Season the ziti previously cooked and serve hot.
Penne, radicchio speck and walnuts, pasta
Cook the penne in salted water.
Penne, radicchio speck and walnuts: preparation of radicchio
Finely chop the radicchio, fry a clove of garlic in a pan in plenty of oil and cook the radicchio for a few minutes.
Penne, radicchio speck and walnuts: add the speck
Cut the speck into strips, cook it together with the radicchio for a few minutes.
Penne, radicchio speck and walnuts, prepare walnuts
Chop the nuts and set aside.
Penne, radicchio speck and walnuts, the finish
Add the cream to the radicchio and speck, sauté the pasta in this sauce, serve and garnish with walnuts. Serve hot.
Spaghetti with Roman broccoli and anchovies, pasta
Cook the spaghetti in salted water.
Spaghetti with Roman broccoli and anchovies, the preparation
Cook a part of broccoli together with the spaghetti, to have a strong taste. The remainder boil in water and salt and blend once cooked.
Spaghetti with Roman broccoli and anchovies, the dressing
Dissolve in a pot in plenty of anchovy fillet in salt. Add the broccoli cream and once ready, stir the spaghetti and whole broccoli, once drained.
Spaghetti with Roman broccoli and anchovies, serving
Finish the dish with plenty of Parmesan or Grana Padano.
Fusilli with cuttlefish ragù , pasta
Cook the fusilli in salted water.
Fusilli with cuttlefish ragù, the seasoning
Cut into small pieces, the cuttlefish previously cleaned. In a saucepan, fry the garlic in plenty of oil. Add the cuttlefish and cook for a few minutes.
Fusilli with cuttlefish ragù, sauce and plating
Cut the tomatoes into small pieces. Add the tomatoes to the cuttlefish and remove the garlic. This sauce must cook for a few minutes, the cuttlefish will be soft. Sauté the fusilli in the sauce, add the oil and garnish with fresh basil.
Spaghetti clams and ginger, pasta
Cook the spaghetti in salted water
Spaghetti clams and ginger, preparation
In a saucepan fry the garlic in oil, add the clams and once opened deglaze with a little' white wine.
Spaghetti clams and ginger, the touch of freshness
Strain the clams to remove the sand, finish cooking the spaghetti with the cooking water of the clams without sand, add the clams and finish the dish with a grating of fresh ginger.
wine, beer, sparkling wine, champagne