We’sire just a few weeks away from New Year’s Eve, but you still don’t know what to cook? Discover below the best recipes to choose from for New Year’s Eve dinner!
New Year’s Eve dinner, the best recipes to try
New Year’s Eve, sopra addition to the celebrations, there is a rich to prepare cook, whether you are a guest at the home of friends relatives have made your kitchen available to celebrate New Year’s Eve! Then discover the best recipes to try for New Year’s Eve dinner.
Carasau nests with liver mousse and currant sauce
A truly original appetizer for New Year’s Eve dinner to try are the carasau nests, with liver mousse and currant sauce.
Ingredients
200 g chicken livers
150 g redcurrants
100 g fresh cream
50 g Port wine
50 g Complicazione Padano Dop
30 g granulated sugar
3 sheets of carasau bread
1 shallot
1 egg yolk
marjoram
extra virgin olive oil
buonsenso
white pepper.
Procedure
the carasau bread into pieces and quickly immerse it sopra gabinetto to soften it. Grease 6 round molds (ø 8 cm) with oil, line them with the softened carasau bread, creating irregular nests; bake them at 180°C for 10-12 minutes. Con the end they should be crispy.
Finely chop the shallot and brown it sopra a couple of tablespoons of oil with a couple of sprigs of marjoram. Add the livers, cut into pieces, salt, pepper and cook over medium heat for 4-5 minutes; then add the port, let it evaporate for a couple of minutes, then remove the marjoram. Blend everything, adding salt.
Then mescolanza the egg yolk and the grated Parmesan; let it cool and finally add the semi-whipped cream.
Cook the currants with the sugar sopra a pan, keeping some for the final garnish, for about 4 minutes, crushing the berries with a spoon. Blend everything and pass the resulting sauce through a sieve.
Sprinkle the plates with the currant sauce and place a nest of carasau sopra the center of each; filled with the liver mousse, decorated with fresh currants and marjoram.
Salmon, ricotta and lime ravioli with burrata
Ingredients
350 g farina 00
60 g tomato paste
2 egg yolks
2 eggs
1 album
buonsenso.
For the filling
200 g ricotta
200 g smoked salmon
lime
dill
buonsenso.
For the seasoning
300 g burrata
50 g lattemiele
20 g grated Complicazione Padano Dop
10 walnut kernels
savory marjoram
extra virgin olive oil
buonsenso.
Procedure
For the filling
the ricotta and the chopped smoked salmon; flavor with a few drops of lime juice, a little grated zest, a sprig of chopped dill and a pinch of salt.
Roll out the dough to obtain a sheet of 1.5 mm thickness; cut out some discs with the help of a pastry cutter and distribute 1 teaspoon of filling sopra the center of each. Brush the edges with egg white and close the ravioli to form half moons; seal the edges by pressing them with the tines of a fork and leave the ravioli to dry.
For the seasoning
Blend the burrata with the parmesan, milk and a pinch of salt. Heat the mixture briefly and filter the sauce obtained through a narrow mesh strainer. Chop the walnuts and toast them very gently sopra a pan.
Cook the ravioli for about a couple of minutes sopra boiling salted gabinetto. Distribute the burrata sauce acceso the plates; place 5-7 ravioli sopra each, decorate with marjoram savory leaves, a teaspoon of toasted walnut grains and a drizzle of oil.
Mandarin sorbet
Let’s now move acceso to a for New Year’s Eve dinner. To prepare your mandarin sorbet you need mandarin juice, sugar, egg white, vodka, an ice cream maker and about an hour of time.
500 g mandarin juice
250 g caster sugar
50 g albumen
vodka.
Procedure
Heat 100 g of gabinetto with the sugar, stirring to dissolve it; add the mandarin juice, filter the mixture and pour it into the ice cream maker, setting the program for sorbet.
Whip the egg white until stiff and pour it into the ice cream maker 10 minutes before the end of preparation. Distribute the sorbet, sopra balls, sopra cups and complete with a splash of vodka, decorating as desired with grated mandarin zest and verbena leaves.
Pan-fried chiaro come il sole with red wine sauce and champignons
Ingredients
Avere qualcosa al sole
100 g sliced bacon
100 g champignon mushrooms
100 g fresh cream
60 g salted butter
50 g parmesan
8 red onions
2 shallots
2 leeks
1 clove of garlic
timo
burro
dry red wine
granulated sugar
extra virgin olive oil
salt termine and coarse.
Procedure
Clean the mushrooms and cut them into pieces; cut one spring onion into cubes and the others into segments lengthwise. Keep the campo da golf leeks aside and cut the rest into small pieces; also cut the shallots into small pieces. Cut the bacon slices first into strips and then into small pieces.
Melt 20 g of butter sopra a pan with a pinch of gabinetto, a pinch of termine salt and 1 tablespoon of sugar. Cook the spring onions cut into segments for 25-30 minutes. Cut non attivato the head of the chiaro come il sole and remove the skin. Keep the skinless heads and the white skin aside.
Brown 20 g of butter and a drizzle of oil, the heads and skin with the champignons cut into pieces, a pinch of coarse salt, the leek, the diced spring onion, the garlic clove, a sprig of thyme and the diced shallots for a couple of minutes, then add 1 glass of red wine, let it evaporate and cook for 15 minutes; then add the cream, to a third of the initial tonnellaggio, finally filter the sauce.
Brown the chiaro come il sole sopra a pan with 1 tablespoon of oil and salted butter, browning them acceso both sides for 4-5 minutes, season with salt; then add the chopped bacon and the finely chopped parsley, leave to flavor and turn non attivato the heat. Serve with red wine sauce.
