Italian Christmas Recipes

Stracciatelle (Christmas Soup)

Ingredients

cup of Parmesan cheese grated
⅓ cup fresh breadcrumbs, finely chopped
1 lemon small, zest of
4 egg yolks
8 cups chicken broth
pinch of nutmeg
salt

Where to buy the ingredients


Asda
Sainsbury's
Tesco
Waitrose

Method

1. Mix the breadcrumbs, cheese, egg yolks, salt, nutmeg and lemon zest into a firm paste
2. Add the chicken broth to a saucpan and bring to the boil and then simmer
3. Whilst the broth is on a low simmer, slowly add mix and whisk gently to ensure the mix dissolves
4. Cook for 3 to 4 minutes.

Panettone

Ingredients

Dough Ingredients
cup warm water
oz dry yeast
cup flour

Other Ingredients
cup candied citron chopped
⅔ cup golden raisins
cup sugar
1 lemon, zest grated
1 orange, zest grated
1 tablespoon vanilla
2 eggs
4 egg yolks
4 to 5 cups flour
5 tablespoons soft butter

Where to buy the ingredients


Asda
Sainsbury's
Tesco
Waitrose

Method

1. In a bowl add the warm water and dissolve the yeast
2. Make a loose dough by adding cup of flour
3. With cling wrap cover the bowl and leave the bowl in warm place overnight or for 6 hours
4. In a separate bowl mix the raisins and grappa overnight or for 6 hours
5. In a large separate bowl mix the eggs, butter, egg yolks, cup warm water and vanilla
6. Put a strainer over a bowl and drain the soaked raisins
7. With a spoon press down the raisins to extract the maximum amount of liquid, then set the raisins aside
8. Add the raisins liquid to the egg mixture and stir
9. Add the dough to the egg mixture and mix well
10. Add the flour gradually to the egg dough mix, mixing with your hands so a soft dough forms
11. Empty the bowl onto a lightly floured surface, then knead until smooth and elastic. Takes approximately 10 minutes (You may need to add more flour)
12. Get a clean large bowl, butter the bowl and add the dough so that it is coated with the butter
13. Cover the bowl with either a tea towel or cling film and leave to rise for 6 hours, in a warm place
14. To make the Panettone you will require either a Panettone mold or a deep mold approximately 8 inches wide and 6 inches tall
15. Butter and flour the mold
16. Push down hard the dough and then transfer the dough onto a floured surface
17. Flatten the dough out with your hands into a large rectangle
18. Distribute the raisins, lemon and orange zest and citron evenly over the dough
19. To enclose the fruit, fold the dough in half and then knead the dough to distribute the fruit
20. Take the mold and fill with the dough.
21. Cover with a tea towel and leave in a warm place for 45 minutes to allow the dough to rise
22. Preheat the oven to 375F/190C
23. With a sharp knife cut a cross in the top of the dough
24. Bake the bread for 15 minutes
25. Reduce the oven to 350F/180C
26. Bake the bread for a further 30 to 35 minutes. Skew the bread with a skewer, into the middle of the bread until it is clean
27. On a rake place the bread and allow to cool for approximately 30 to 35 minutes
28. Remove the bread from the mold
29. Ensure that the bread has cooled completely before wrapping it for storage


Where To Buy Cookery Books

Amazon - Online Store
The Book Depository - Bookstore
Blackwell's - Bookstore
Waterstones - Bookstore